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pumpkin pie with whipped cream

Pumpkin Pie

An old fashioned recipe for an American classic. Rich, custardy and spiced with the warm flavours of fall!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 291 kcal

Equipment

  • Mixing bowl
  • Whisk
  • Spatula

Ingredients
  

  • 1 unbaked pie shell, 9 inches

FILLING

  • 2 eggs
  • ⅔ cup brown sugar
  • 14 oz pumpkin puree not pumpkin pie filling
  • ¾ teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • ½ teaspoon salt
  • 1½ cups evaporated milk 12 oz can

Instructions
 

  • Preheat oven to 450℉/232℃. Keep unbaked pie shell chilled while making the filling.
  • In a bowl beat eggs lightly. Whisk in the remaining ingredients in the order given. Mixture should be very smooth.
  • Pour into unbaked pie shell and bake at 450℉/232℃ for 10 minutes. Reduce heat to 350℉/180℃ and bake another 35 minutes. The center should be slightly jiggly. Cool completely before slicing. Serve with whipped cream.

Notes

You can use canned pumpkin puree or fresh roasted pumpkin. 
Do not use pumpkin pie filling as this is very different from pumpkin puree.
Keyword pie, pumpkin