Classic Pumpkin Pie

This lightly-sweetened pumpkin pie is made with pumpkin pureé, evaporated milk, brown sugar, and a fragrant blend of classic baking spices.

Course Baking & Desserts

Cuisine American

Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Servings servings

Calories 172

Author Lynne Webb

Ingredients

1-1/2 cups pumpkin purée
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
3 large eggs
1-1/2 cups evaporated milk
1 tablespoon melted butter
Single crust for a 9-inch pie

Instructions

Prepare the pie crust and refrigerate while you prepare the pie filling.
Preheat the oven to 450°F.
Whisk together the pumpkin purée, light brown sugar, granulated sugar, cinnamon, ground ginger, nutmeg, and salt until the sugar has dissolved.
In a separate bowl, lightly beat the eggs, and whisk in the evaporated milk.
Combine with the egg mixture with the pumpkin mixture and stir in the melted butter.
Pour the filling into the pie shell and shield the top edges of the crust with aluminum foil.
Bake for 10 minutes at 450°F, then reduce the heat to 350°F.
Continue baking for 35 to 40 minutes longer, until a butter knife inserted into the center comes out clean.
Transfer to a cooling rack and allow to cool completely before cutting.

Tips for Making This Recipe

Recipe Variation

To give this pie a little extra flavor, we sometimes stir 2 teaspoons of dark rum into the filling mix and a tiny bit into our homemade whipped cream for serving. The flavor of rum pairs well with pumpkin and spices and lends a subtle flavor most adults will enjoy.

Nutrition