Pumpkin Pie Recipe
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5.0
16,932 reviews
Excellent
Pumpkin Pie Recipe
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The BEST Pumpkin Pie recipe is perfect in every way, and you can choose to serve it with a simple homemade caramel pecan topping that takes it over the top!
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10,159 people saved thisIngredients
For the Pumpkin Pie:
- 1 inch Homemade Pie Crust , or store-bought, deep dish, unbaked
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15 ounce can canned pumpkin or fresh pumpkin puree
- 12 ounce can evaporated milk
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
- Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell*.
- Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
- Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.
Equipments used:
Notes
- Pie pan: The filling works best for a 9x2inch pie pan. If using a smaller pan, you wont need all of the filling.
- Make Ahead Instructions: You can make the entire pie the day before and store it the refrigerator, or prepare the pie crust and filling the day before and store them separately in the refrigerator until ready to bake the next day.
- Storage Instructions: Store-bought pumpkin pies can sit at room temperature because of the preservatives added, but homemade pumpkin pie should be refrigerated if not eaten within 2 hours of sitting out. Leftover pumpkin pie will keep in the refrigerator for 3-4 days. Be sure to allow pumpkin pie to cool completely and then cover it loosely with plastic wrap, for storing.
- Freezing Instructions: Cooked pumpkin pie can be frozen for up to 3 months, covered well. You can also freeze the pie crust for up to 3 months. Thaw pumpkin pie overnight in the refrigerator before serving.
- Caramel Pecan Topping:
- Add brown sugar, cream, corn syrup, and butter to a small saucepan over medium high heat. Bring to a boil, then reduce heat and simmer, uncovered, for about 5 minutes, stirring frequently.
- Remove from heat and stir in chopped pecans and vanilla. The topping will thicken as it cools. Spoon topping over cooled pumpkin pie slices and top with whipped cream.
- Pumpkin pie filling recipe is from Libby.
- 1/2 cup light brown sugar, packed
- 2 tablespoons heavy whipping cream
- 1 tablespoon light corn syrup
- 1 tablespoon butter
- 1/2 cup chopped pecans
- 1/2 teaspoon vanilla extract
Nutrition Information
Show Details
Calories
225kcal
(11%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.004g
Cholesterol
47mg
(16%)
Sodium
251mg
(10%)
Potassium
227mg
(6%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin A
6754IU
(135%)
Vitamin C
2mg
(2%)
Calcium
112mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 47mg | 16% |
| Sodium | 251mg | 10% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 6754IU | 135% |
| Vitamin C | 2mg | 2% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
16,932 reviews
Excellent
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