Absolutely Amazing Pumpkin Pie
This classic 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!
Prep Time30 mins
Cook Time1 hr 5 mins
Total Time1 hr 35 mins
For the Pumpkin Pie:
- 1 9-inch deep dish pie shell , 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
- 12 ounce can evaporated milk
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). 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.
To make ahead: 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.
To store: 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.
To freeze: A fully cooked pumpkin pie can be frozen for up to 3 months. Be sure that the pie container it's baked in is freezer-safe, allow it to cool completely, then cover it with a layer of plastic wrap and then a double layer of aluminum foil. Freeze for up to 3 months. 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.
- 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
Calories: 241kcal | Carbohydrates: 33g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 251mg | Potassium: 227mg | Fiber: 2g | Sugar: 20g | Vitamin A: 6761IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 1mg