Here’s a classic Pumpkin Pie recipe — smooth, spiced filling in a flaky pie crust. A must-have for fall and holiday tables.

---

Classic Pumpkin Pie

Yield: 1 (9-inch) pie — serves 8

Prep Time: 20 minutes

Bake Time: 50–60 minutes

Chill Time: 2+ hours

---

Ingredients

For the Pie Filling:

• 1 (15 oz / 425g) can pumpkin purée (not pumpkin pie filling)

• ¾ cup (150g) brown sugar

• 2 large eggs

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground nutmeg

• ¼ tsp ground cloves (or use 1¼ tsp pumpkin pie spice instead)

• ½ tsp salt

• 1 can (12 fl oz / 355ml) evaporated milk

• 1 tsp vanilla extract (optional)

For the Crust:

• 1 unbaked 9-inch pie crust (homemade or store-bought)
  → For homemade: see below

---

Instructions

Step 1: Preheat Oven

• Preheat your oven to 425°F (220°C).

• Place the pie crust in a 9-inch pie dish, trim and crimp the edges.

Step 2: Make the Filling

1. In a large bowl, whisk together the pumpkin purée and brown sugar.

2. Add the eggs, spices, salt, and vanilla (if using). Mix well.

3. Gradually whisk in the evaporated milk until smooth.

Step 3: Fill and Bake

1. Pour the filling into the unbaked pie crust.

2. Bake at 425°F (220°C) for 15 minutes.

3. Lower oven temperature to 350°F (175°C) and continue baking for 35–45 minutes, or until the filling is set around the edges and just slightly wobbly in the center.

Step 4: Cool and Chill

• Let the pie cool completely at room temperature (about 2 hours).

• Refrigerate for at least 2 more hours before slicing.

• Serve chilled or at room temp, with whipped cream if desired.

---

Optional Homemade Pie Crust

Ingredients:

• 1¼ cups (155g) all-purpose flour

• ½ tsp salt

• ½ cup (115g) cold unsalted butter, cubed

• 3–5 tbsp ice water

Instructions:

1. Mix flour and salt in a bowl. Cut in butter until it resembles coarse crumbs.

2. Gradually add ice water, mixing just until dough holds together.

3. Shape into a disk, wrap, and chill for 1 hour. Roll out on a floured surface.

---

Tips

• Shield the pie crust edges with foil or a pie shield if they brown too quickly.

• Don’t overbake — center should have a slight jiggle; it will firm up as it cools.

• Store leftovers in the fridge for up to 4 days.

---

Would you like a dairy-free, gluten-free, or maple-sweetened version?