Homemade Pumpkin Pie | Easy, Creamy & Perfectly Spiced

What You'll Need

• 2 (15 oz) cans 100% pure pumpkin
• 3 eggs
• 1 (15 oz) can evaporated milk
• 1 cup heavy whipping cream
• 3/4 cup sugar
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 teaspoon cloves
• 1 teaspoon ginger
• Pie Crust Recipe

How to Make It

1. Prepare the Filling:

• Preheat oven to 425°F (220°C).
• In a large mixing bowl, add eggs and beat with a hand or stand mixer until frothy, about 1 minute.
• Add sugar, salt, cinnamon, cloves, and ginger. Blend well to combine.
• While mixing, slowly pour in evaporated milk followed by heavy cream. Mix until fully incorporated.
• Add pumpkin and blend until smooth. The mixture will be runny.

2. Bake the Pie:

• Pour the mixture into prepared pie crust(s).
• Bake in a preheated oven at 425°F for 15 minutes.
• Reduce heat to 350°F and continue baking for an additional 45 minutes, or until a knife inserted near the center comes out clean.

3. Cool & Serve:

• Let the pie cool completely before slicing.
• Serve as is or with whipped cream. ENJOY!

Notes: If the pie crust edges brown too quickly, cover them loosely with foil. This recipe makes two 10-inch pies. To make one pie, cut all ingredients in half except the eggs — use 2 eggs for one pie and 3 eggs for two pies.

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