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Creamy Pumpkin Pie

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This creamy pumpkin pie features a silky, custard-like filling with warm spices nestled in a buttery, flaky crust. It’s an easy, crowd-pleasing Thanksgiving dessert that’s perfect for family gatherings and holiday potlucks.

Ingredients

Scale
  • 15 oz canned pumpkin purée (not pumpkin pie filling)
  • 14 oz sweetened condensed milk
  • 5 oz evaporated milk
  • 2 large eggs, at room temperature
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves (optional)
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 unbaked 9-inch pie crust (homemade or store-bought)
  • 1 tbsp melted butter (optional, for brushing crust)
  • Whipped cream (for serving, optional)
  • Chopped toasted pecans (for garnish, optional)
  • Ground cinnamon (for dusting, optional)

Instructions

  1. Roll out the pie crust to fit a 9-inch pie dish. Press into the pan, crimp edges, and refrigerate while preparing the filling. Prick the bottom with a fork to prevent bubbling.
  2. In a large mixing bowl, combine pumpkin purée, sweetened condensed milk, evaporated milk, eggs, brown sugar, and granulated sugar. Whisk until smooth and creamy, or use an electric mixer for 2 minutes for extra silkiness.
  3. Add cinnamon, ginger, nutmeg, cloves (if using), salt, and vanilla extract. Mix thoroughly until spices are evenly distributed.
  4. Pour the pumpkin mixture into the prepared crust. Smooth the top with a spatula, leaving about 1/4 inch from the rim.
  5. Preheat oven to 425°F. Place pie on a baking sheet and bake for 15 minutes.
  6. Reduce oven temperature to 350°F and bake an additional 35-40 minutes, or until the center is set but slightly wobbly. A knife inserted near the center should come out mostly clean.
  7. Remove from oven and cool on a rack for at least 2 hours before slicing.
  8. Serve topped with whipped cream, pecans, and a dusting of cinnamon if desired. Slice and enjoy!

Notes

For gluten-free, use a gluten-free pie crust. To prevent crust edges from burning, cover with foil halfway through baking. Let pie cool completely before slicing for best texture. Make ahead and chill overnight for deeper flavor. For dairy-free, substitute coconut condensed and evaporated milk. If the pie cracks, cover with whipped cream. For perfect slices, use a sharp knife and wipe clean between cuts.

Nutrition

Keywords: pumpkin pie, Thanksgiving dessert, creamy pumpkin pie, holiday baking, easy pumpkin pie, family recipe, autumn dessert, classic pie

Find it online: https://fuzzyforker.com/creamy-pumpkin-pie-recipe-easy-thanksgiving-dessert-for-family/