Pumpkin Pie
When it comes to classic holiday desserts, Prime Pumpkin Pie is one of the most beloved recipes on any table. With its creamy spiced filling, flaky buttery crust, and warm notes of cinnamon and nutmeg, this dessert delivers comfort in every bite. It’s simple to prepare, yet feels special enough to crown Thanksgiving dinner or any fall gathering.
The magic of pumpkin pie lies in its balance. The pumpkin puree provides earthy sweetness, while spices like cinnamon, ginger, and cloves add warmth and complexity. Evaporated milk creates a smooth custard texture, and the flaky pie crust offers a contrasting crunch that makes every slice irresistible. Topped with whipped cream, it’s the ultimate cozy indulgence.
Pumpkin pie isn’t just for holidays. With canned pumpkin readily available, this dessert can be made year-round. It’s affordable, scalable, and ideal for making ahead since the flavors deepen as it chills. From a nutritional standpoint, pumpkin offers vitamin A, fiber, and antioxidants — meaning you get some goodness alongside the sweetness.
Whether you’re baking it for tradition, nostalgia, or simply because you crave that signature fall flavor, Prime Pumpkin Pie is a dessert that never disappoints.
Prime Pumpkin Pie
Classic pumpkin pie with a spiced custard filling and flaky crust — creamy, aromatic, and perfect for holidays or cozy fall nights.
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1 (12 oz) can evaporated milk
- Whipped cream, for serving
Instructions
- Preheat oven to 425°F (220°C). Place pie crust into a 9-inch pie pan and crimp edges.
- In a bowl, whisk together pumpkin puree, sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
- Gradually whisk in evaporated milk until well combined.
- Pour filling into prepared crust. Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F (175°C). Continue baking 35–40 minutes, until center is just set and a knife inserted comes out mostly clean.
- Cool completely on a wire rack, at least 2 hours, before slicing. Serve with whipped cream.
Tips & Variations
Spice swap: Use pumpkin pie spice blend instead of individual spices for convenience.
Crust options: Try graham cracker or gingersnap crusts for a twist.
Dairy-free: Replace evaporated milk with full-fat coconut milk.
Mini pies: Bake filling in muffin tins with small crusts for individual servings.
Extra creamy: Add 2 tbsp cream cheese to the filling for a richer texture.
Serving Suggestions
Serve chilled with fresh whipped cream or vanilla ice cream.
Pair with a drizzle of caramel sauce or candied pecans.
Add alongside other holiday pies like pecan or apple for variety.
Offer with spiced cider or a warm cup of coffee.
Decorate with cinnamon dusting or sugared cranberries for presentation.
FAQs
Can I use fresh pumpkin instead of canned?
Yes — roast and puree fresh pumpkin, then strain for a smooth texture.How do I know when pumpkin pie is done?
The center should be slightly jiggly but not liquid. It will firm up as it cools.Can I freeze pumpkin pie?
Absolutely. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.How long does pumpkin pie last in the fridge?
Up to 4 days, stored covered. Best served within 2 days for peak flavor.Why did my pie crack on top?
Overbaking or cooling too quickly can cause cracks. Bake until just set and cool slowly at room temperature.
Final Thoughts
Prime Pumpkin Pie is a timeless dessert that embodies the flavors of fall and holiday tradition. With its creamy spiced filling and buttery crust, it’s a recipe you’ll return to year after year. Whether you’re serving it at Thanksgiving or enjoying a cozy slice on a chilly evening, this pie delivers comfort, nostalgia, and unbeatable flavor in every bite.
