Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Classic Pumpkin Pie

Classic Pumpkin PieThis classic pumpkin pie has graced my family's Thanksgiving table for years.

Recipe Ingredients:

1 (9-inch deep-dish) unbaked pie crust*
2 large eggs
3/4 cup granulated sugar
1 (15-ounce) can pumpkin purée
1 (12-ounce) can evaporated milk
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher or sea salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Sweetened whipped cream for accompaniment (optional)

Cooking Directions:

  1. Prepare unbaked pie crust and set aside. (See Tip below.)
  2. Beat eggs slightly in a large mixing bowl. Add remaining ingredients and beat just until well mixed. Pour filling into unbaked pie crust.
  3. Bake in a preheated oven at 425°F (220°C) for 15 minutes, reduce oven temperature to 350°F (175°C), and bake for 45 minutes longer, or until knife inserted in center comes out clean.
  4. Cool completely on a wire rack at room temperature. Store pie in refrigerator.
  5. Serve pie with a dollop of sweetened whipped cream, if desired.

Makes 8 servings.

*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.

Tip: To help prevent the pie crust from becoming soggy, brush a thin layer of egg white onto unbaked pie crust. I find that the small bit of egg white left in the cracked egg shell halves (from the 2 large eggs) to be a sufficient amount. Use a pastry brush to gently spread the egg white over the bottom and sides.

Nutritional Information Per Serving (1/8 of recipe): 289.1 calories; 38% calories from fat; 12.5g total fat; 66.6mg cholesterol; 440.6mg sodium; 296.9mg potassium; 38.9g carbohydrates; 2.7g fiber; 18.9g sugar; 36.2g net carbs; 6.8g protein.

Recipe and photograph by Hope Cantil; copyright © 1999; property of See Terms of Use.