Classic Pumpkin Pie Recipe
This Classic Pumpkin Pie recipe is absolutely flawless! We've been using this recipe for years and it makes the perfect addition to your Thanksgiving or Christmas dessert table!
- 9 inch Picky Palate All Butter Pie Crust Recipe
- 15 ounce can Pure Pumpkin I use Libby's
- 12 ounce can Evaporated Milk
- 2 large eggs
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Preheat oven to 425 degrees F. Prepare pie crust according to recipe instructions. Place pie dough into 9-inch pie plate, crimp edges if desired. Brush pie edges with an egg white wash-1 egg (whites only) and 1/2 teaspoon water whisked.
Place pumpkin and evaporated milk into a large mixing bowl, stir to combine. Beat in eggs until well combined. Slowly stir in sugar, salt, cinnamon, ginger and nutmeg. When combined, carefully pour filling into pie crust, only filling 3/4 full. You may have extra pumpkin pie filling depending on size of your pie plate. Bake at 425 degrees F. for 15 minutes then reduce heat to 350 degrees and bake for 40-45 more minutes. Remove and let cool completely before serving.
Serve with a dollop of homemade whipped cream and dust with cinnamon if desired.
Calories: 150kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 193mg | Potassium: 238mg | Fiber: 1g | Sugar: 24g | Vitamin A: 8375IU | Vitamin C: 3.1mg | Calcium: 131mg | Iron: 0.9mg