Easy Pumpkin Pie Recipe
Pumpkin pie recipe using canned pumpkin.
Servings 8
Ingredients
- 1 (9 inch) unbaked deep-dish pie crust
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 (15 ounce) can pure pumpkin
- 1 (12 fluid ounce) can evaporated milk
- 1 tablespoon vanilla extract or vanilla bean paste
Instructions
- Preheat oven to 425 degrees F.
- Combine sugar, cinnamon, salt, cloves, and nutmeg in a small bowl.
- Beat eggs lightly in a large bowl.
- Stir in pumpkin and sugar-spice mixture and vanilla.
- Gradually stir in evaporated milk. Pour into pie shell.
- Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F. Continue to bake until a knife inserted near the center comes out clean. Approximately 40 to 50 minutes. Remove from the oven and set on a wire rack to cool to room temperature.
Notes
Baking the Pie: I put foil over the pie about half way through the baking process so it didn't get too dark. I do not like my pie crust to be too dark or burnt.