This is a recipe for that classic American Thanksgiving-style Pumpkin Pie we all know and love. I made my first pumpkin pie when I was about 12 years old, and it has been my responsibility in the family holiday traditions ever since. This is my own slight variation on the recipe that I’ve adapted over the years. I like to use quite a bit more of all those delicious Autumn spices, and I include nutmeg, which isn’t in many recipes you’ll find. I do encourage you to get fresh pumpkin filling and process it yourself. The taste is much, much better than regular old canned pumpkin pie filling, and better for you too. I hope you enjoy it! Click here to find my recipe for a simple pie crust as well.
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 large free-range, organic eggs
- 1 & 1/2 cups of fresh pumpkin (prepared in food processor) or 1 can (15 oz.) pumpkin pie filling
- 1 can (12 fl. oz.) evaporated milk
- 1 nine-inch pie shell, unbaked
- whipped cream as optional topping
- Mix sugar, salt, cinnamon, clove, ginger, and nutmeg in a small bowl.
- Beat eggs in a large bowl, then thoroughly stir in one at a time: pumpkin, sugar/spice mixture, and evaporated milk.
- Pour into unbaked pie shell, careful to not spill any pie filling on the crust.
- Bake in a preheated oven at 425° F or 220° C for 15 minutes. It’s helpful to place the pie pan on a cookie sheet while baking for extra stability with such a fluid pie filling and to prevent spilling. It’s also easier to remove from the oven once it’s finished if you don’t have to grasp the actual pie pan to remove it from the oven. Also, be sure to place the pie in the center of the oven and on the middle rack so it cooks evenly.
- Reduce the temperature to 350° F or 175° C, and bake for 40-50 minutes more. It is finished baking when a knife inserted in the center of the pie comes away free of any pie filling sticking to it.
- Cut an X into the top of the pie, sprinkle with a bit of cinnamon, and let cool for at least 2 hours.
- Serve topped with whipped cream.
- Store in refrigerator after 24 hours.