Description

This homemade pumpkin pie is smooth, flavorful, and full of warm spices like cinnamon, nutmeg, and cloves. It’s made with real pumpkin puree and a simple custard base, baked into a golden, flaky crust. Serve with a dollop of whipped cream for the perfect slice of fall comfort.

Ingredients

1 (15 oz) can pumpkin puree (not pumpkin pie filling)
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 large eggs
1 cup evaporated milk
1/2 cup heavy cream (or another 1/2 cup evaporated milk)

For the Crust:

1 unbaked 9-inch pie crust (homemade or store-bought)

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Instructions

Preheat oven to 425°F (220°C).
Prepare the crust: Fit the pie dough into a 9-inch pie dish. Crimp the edges if desired and place the pie dish on a baking sheet.
Make the filling: In a large bowl, whisk together pumpkin puree, sugars, spices, and salt. Add eggs and whisk until fully combined. Stir in evaporated milk and cream until smooth.
Pour the filling into the prepared pie crust.
Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until the center is set but still slightly wobbly in the middle.
Cool completely on a wire rack for at least 2 hours before serving. Refrigerate leftovers.

Notes

Pie can be made 1–2 days in advance and stored in the fridge.
For extra flavor, add 1 teaspoon of vanilla extract to the filling.
Use a pie shield or foil around the edges if they brown too quickly.