Old Fashioned Pumpkin Pie
Indulge in the timeless comfort of Old Fashioned Pumpkin Pie, a classic dessert that perfectly balances rich, creamy pumpkin filling with warm, aromatic spices. Made with real pumpkin purée and a medley of cinnamon, ginger, and cloves, this pie delivers the nostalgic flavors of fall in every bite. The buttery, flaky unbaked pie crust serves as the perfect vessel for the luscious filling, which is sweetened with a blend of granulated and brown sugar for a nuanced depth of sweetness. Baked to golden perfection and cooled to a velvety set, this homemade treat is an ideal centerpiece for holiday gatherings or cozy evenings. Serve it with a dollop of whipped cream for an extra touch of indulgence, and watch it disappear! Perfect for Thanksgiving or any occasion that calls for traditional desserts, this pie is easy to prepare and sure to impress.
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Recipe Information
Ingredients
- 2 cups Pumpkin puree
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 can Evaporated milk
- 1 Unbaked pie crust (9-inch)
- Whipped cream (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Stir until well mixed.
Add the ground cinnamon, ground ginger, ground cloves, and salt to the pumpkin mixture. Stir to evenly distribute the spices.
Crack in the eggs and whisk them into the mixture until smooth and creamy.
Gradually stir in the evaporated milk, mixing until the filling is perfectly blended and slightly thickened.
Place the unbaked pie crust in a 9-inch pie plate if it is not already prepared in one. Crimp the edges, if desired.
Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula if necessary.
Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until a knife inserted in the center of the pie comes out clean.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to set.
Slice and serve at room temperature or chilled with a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 2210 mg | 96% | |
| Total Carbohydrate | 319.1 g | 116% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 242.7 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 1290 mg | 99% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2412 mg | 51% | |
*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.
