Moms Pumpkin Pie
Capture the warmth of fall with Mom’s Pumpkin Pie, a classic dessert that’s as comforting as it is delicious. Featuring a buttery premade or homemade pie crust and a luscious filling made with canned pumpkin puree, two types of sugar, and a perfectly balanced blend of warm spices like cinnamon, ginger, nutmeg, and clove, this recipe is the epitome of seasonal indulgence. The creamy texture comes from evaporated milk and a touch of vanilla, creating a smooth, velvety filling that pairs beautifully with a dollop of whipped cream. With just 20 minutes of prep time and simple, approachable steps, this timeless recipe is perfect for holiday gatherings or cozy nights at home. Whether you're an experienced baker or a beginner, Mom’s Pumpkin Pie will bring comforting flavors to your table, making it an instant family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece premade pie crust (or homemade)
- 425 grams canned pumpkin puree
- 150 grams granulated sugar
- 100 grams light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 2 pieces large eggs
- 354 milliliters evaporated milk
- 1 teaspoon pure vanilla extract
- 1 cup whipped cream (optional)
Instructions
Preheat your oven to 425°F (220°C).
Roll out the premade or homemade pie crust and fit it into a 9-inch pie dish. Trim off any excess dough and crimp the edges decoratively if desired.
In a large mixing bowl, whisk together the canned pumpkin puree, granulated sugar, and brown sugar until well combined.
Add the ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt to the mixture. Stir until the spices are evenly distributed.
Beat in the eggs, one at a time, until fully incorporated.
Gradually stir in the evaporated milk and vanilla extract. Mix until the filling is smooth and well-blended.
Pour the pumpkin filling into the prepared pie crust, spreading it out evenly with a spatula.
Place the pie on the middle rack of your preheated oven. Bake at 425°F (220°C) for 15 minutes.
After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 minutes, or until a knife inserted near the center comes out clean.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This will allow the filling to set properly.
Once cooled, slice and serve with a dollop of whipped cream if desired. Enjoy your Mom's Pumpkin Pie!
Nutrition Facts
Calories |
2726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2106 mg | 92% | |
| Total Carbohydrate | 420.9 g | 153% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 364.7 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 1544 mg | 119% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2666 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
