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Classic Pumpkin Pie

This Classic Pumpkin Pie is about as classic as they come. The Loon could eat this pie year round. It is really good, and surprisingly easy to make! Be sure to use plain pumpkin puree, and not pumpkin pie filling. Enjoy!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
3 hrs 10 mins
Servings: 8 people
Calories: 341 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 9-inch Perfect Pie Crust or store bought
FOR THE PIE FILLING
  • 1 15 oz. can pumpkin puree not pumpkin pie filling
  • 3 large eggs
  • ¾ cup brown sugar light or dark
  • ½ teaspoon salt
  • 1 ½ teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 1 12 oz. can evaporated milk
FOR THE CREAM TOPPING
  • 2 cups heavy cream
  • 4 tablespoon sugar
  • ¼ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Pre-heat the oven to 425F.
  2. Make the Perfect Pie Crust (or use store bought) and place in a lightly greased pie dish.
  3. In a medium mixing bowl, stir together the pumpkin and the eggs, one at a time, until evenly combined.
  4. In a separate bowl, using a fork, stir together the sugar, salt, cinnamon, ginger, allspice and nutmeg until completely mixed. Use back of fork, or your fingers, to break apart any clumps.
  5. Stir the sugar/spice mixture into the pumpkin/egg mixutre. Stir until completely combined.
  6. Add the evaporated milk and again stir until smooth and full combined.
  7. Pour the filling into the unbaked pie shell.
  8. Bake for 15 minutes and then reduce the temperature to 350°F and bake for an additional 40 to 45 minutes, until the filling is set around the edges, but still soft in the middle (The pie will firm up as it cools).
  9. Remove the pie from the oven and place on a rack to cool. Let cool for at least 2 hours.
  10. Meanwhile, prepare the topping by placig a large metal bowl in the freezer for 15 minutes.
  11. Then, remove the bowl and add the cream, sugar and vanilla extract.
  12. Using a handheld mixer, mix on high until stiff peaks form, about 3 to 5 minutes.
  13. Use a pastry bag to pipe the whipped cream along the edges of the pie, or slice, and spoon a dollop of cream on top of each slice.

Notes

  • Be sure to use pureed pumpkin and not pumpkin pie filling.
  • If you can't find ground allspice, simply increase the nutmeg to ½ tsp.
  • Be sure to work any clumps out of the sugar/spice mixture before adding to the pumpkin/egg mixture.
  • Adding the ingredients in stages helps to ensure everything is completely blended, which will yield a luxurious, and uniform looking pie.
  • Store the pie in an airtight container for up to 3 days to 1 week.  The pie will also freeze nicely for up to 1 month.  
  • The whipped cream can be made up to 4 hours in advance.  Keep chilled in the refrigerator. 

Nutrition Information

Calories 341kcal (17%) Carbohydrates 29g (10%) Protein 4g (8%) Fat 24g (37%) Saturated Fat 14g (70%) Cholesterol 160mg (53%) Sodium 204mg (9%) Potassium 101mg (3%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 1008IU (20%) Vitamin C 1mg (1%) Calcium 71mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 341

% Daily Value*

Calories 341kcal 17%
Carbohydrates 29g 10%
Protein 4g 8%
Fat 24g 37%
Saturated Fat 14g 70%
Cholesterol 160mg 53%
Sodium 204mg 9%
Potassium 101mg 2%
Fiber 1g 4%
Sugar 26g 52%
Vitamin A 1008IU 20%
Vitamin C 1mg 1%
Calcium 71mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.