Pumpkin pie

Here’s a classic Pumpkin Pie recipe — smooth, spiced, and perfect for fall (or any time you crave cozy flavors). 🎃🥧

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Pumpkin Pie

Servings: 8

Prep Time: 15 minutes

Bake Time: 50–60 minutes

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Ingredients:

For the crust:

• 1 9-inch pie crust (store-bought or homemade)

For the filling:

• 1 can (15 oz) pumpkin puree

• 3/4 cup granulated sugar

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cloves (optional)

• 2 large eggs

• 1 can (12 oz) evaporated milk

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Instructions:

1. Preheat oven:

   • Preheat to 425°F (220°C).

   • Place the pie crust in a 9-inch pie dish and set aside.

2. Prepare the filling:

   • In a large bowl, combine sugar, salt, cinnamon, ginger, nutmeg, and cloves.

   • Beat in eggs, then stir in pumpkin puree.

   • Gradually mix in evaporated milk until smooth.

3. Assemble the pie:

   • Pour filling into prepared pie crust.

   • Smooth the top with a spatula.

4. Bake:

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

   • Reduce oven temperature to 350°F (175°C) and bake for 35–45 minutes more, until a knife inserted near the center comes out clean.

5. Cool and serve:

   • Let the pie cool completely on a wire rack.

   • Refrigerate for at least 2 hours before slicing.

   • Serve with whipped cream if desired.

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Tips & Variations:

• 🥧 Gingerbread crust: Substitute part of the crust with a gingersnap cookie crust for extra spice.

• 🍫 Chocolate pumpkin pie: Add 2–3 tbsp cocoa powder to the filling.

• 🥄 Extra creamy: Replace ½ cup evaporated milk with heavy cream.

• 🌿 Flavor twist: Add 1 tsp vanilla extract or a pinch of allspice.

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I can also provide a no-bake pumpkin pie recipe that’s super quick and creamy if you want a simpler version. Do you want that?