Spiced Pumpkin Pie Recipe for Fall
This delightful pumpkin pie features a rich and creamy filling made from pureed pumpkin, blended with aromatic spices and baked in a flaky crust. It's a seasonal favorite that brings warmth and sweetness to any fall celebration.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 can 15 oz pure pumpkin puree
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- 3 large eggs
- 1 can 12 oz evaporated milk
Instructions
- Prepare the Crust: Preheat the oven to 425°F (220°C). Roll out the pie crust and fit it into a 9-inch pie pan. Trim excess dough and crimp the edges. Prick the bottom with a fork.
- Mix the Filling: In a large bowl, combine pumpkin puree, sugar, salt, and spices. Whisk in the eggs and then gradually add the evaporated milk until the mixture is smooth.
- Pour and Bake: Pour the filling into the prepared crust. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until a knife inserted in the center comes out clean.
- Cool and Serve: Allow the pie to cool on a wire rack. Serve chilled or at room temperature with whipped cream on top.