Classic Pumpkin Pie

Yield: 1 (9-inch) pie

Prep Time: 25 min

Cook Time: 40 min

Classic Pumpkin Pie

Simple, good recipe.


One 9-inch unbaked pie shell
3 large eggs, slightly beaten
1 cup evaporated milk
1 cup granulated white sugar
1 cup unsweetened canned pumpkin puree
1/8 teaspoon salt
1/2 cup (1 stick) salted butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 cup heavy whipping cream
1 tablespoon powdered sugar


1. Preheat oven to 375 degrees F. Place pie crust into 9-inch pie pan and crimp edges.

2. In a large bowl, use an electric mixer to combine the eggs, milk and sugar. Add the remaining ingredients (except cream and powdered sugar) and mix together well. Pour into the pie shell and bake for 40 to 45 minutes, or until knife inserted into the middle comes out clean. Do the jiggle test... it should just jiggle a little bit in the center, with the sides being set. Let cool.

3. Use an electric mixer to whip the cream and powdered sugar until thickened and spread over the cooled pie.

4. Keep refrigerated until ready to serve. May be made one day ahead.


2 Responses to “Classic Pumpkin Pie”

  1. postedNov 23, 2013 10:12 AM

    I have never left a review on a recipe before but I feel compelled to protect other people from the disaster I just baked. This recipe was awful. The pie was greasy and fell apart. Disgusting… I had to throw it out and make another pie!

    • postedNov 25, 2013 9:08 PM

      Not sure how that happened! I made this last Thanksgiving and the photo you see is exactly how my pie turned out! Just simple and classic pumpkin pie.

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