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Cindy's Pumpkin Pie

Shruthi
Cindy's Pumpkin Pie features a smooth, creamy pumpkin custard with a delicious combination of warm spices.
A flaky, golden pie crust provides the perfect contrast to the soft filling.
Pumpkin puree gives the dessert its signature orange color and earthy sweetness.
Evaporated milk adds richness and helps create a silky texture.
The pie is baked until the filling is set around the edges with a slight wobble in the center.
Serve each slice with whipped cream for a classic homemade dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 4
Calories 330 kcal

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1 can (15 ounces or approximately 425 g) plain pumpkin puree
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 can (12 ounces or approximately 355 ml) evaporated milk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 1 cup heavy whipping cream
  • 1–2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • A pinch of ground cinnamon

Instructions
 

  • Preheat your oven to 425°F (220°C). Prepare a 9-inch pie dish with the unbaked pie crust. Press the pastry gently into the dish and crimp the edges to create an attractive border.
  • In a large mixing bowl, combine the granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Stir well to distribute the spices evenly throughout the mixture.
  • Add the pumpkin puree and eggs to the bowl. Whisk gently until the ingredients are thoroughly combined and the mixture looks smooth. Avoid beating too vigorously, as excessive air can cause bubbles in the baked filling.
  • Gradually pour in the evaporated milk while whisking. Add the vanilla extract if desired. Continue mixing until the filling becomes silky and uniform, with no visible streaks of egg or pumpkin.
  • Pour the pumpkin filling into the prepared pie crust. Smooth the surface gently with a spatula and place the pie dish on a baking tray for easier handling.
  • Bake the pie at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for approximately 35–45 minutes.
    The filling should be mostly set around the edges, while the center should still wobble slightly when the pie is gently moved. If the crust edges brown too quickly, cover them with aluminum foil or a pie shield.
  • Remove the pie from the oven and place it on a wire rack. Allow it to cool for at least 2–3 hours so the custard can finish setting. Avoid slicing the pie while it is warm, as the filling may not hold its shape.
    Once cooled, refrigerate the pie until ready to serve.
  • In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft or medium peaks form.
    Cut the chilled pie into eight slices. Add a spoonful or swirl of whipped cream to each serving and finish with a light sprinkle of cinnamon if desired.

Notes

  • Use plain pumpkin puree: Choose unsweetened pumpkin puree rather than pumpkin pie filling, which already contains sweeteners and spices.
  • Keep the crust chilled: Cold pastry helps produce a tender, flaky crust.
  • Use room-temperature eggs: They blend more easily into the pumpkin mixture.
  • Mix gently: Whisk the filling until smooth without introducing too much air.
  • Watch the baking time: Oven temperatures vary, so begin checking the pie near the end of the recommended baking period.
  • Protect the crust edges: Cover them with foil if they become too dark before the filling sets.
  • Cool before slicing: Proper cooling helps the custard firm up and creates neat slices.
  • Store leftovers safely: Refrigerate the pie within two hours of baking or serving.

 

Keyword Cindy's Pumpkin Pie, Classic homemade pumpkin pie, Creamy pumpkin pie with evaporated milk, Easy pumpkin pie recipe, Homemade spiced pumpkin pie, Traditional Thanksgiving Dessert