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Classic Pumpkin Pie

A timeless fall dessert featuring a creamy pumpkin filling and flaky crust, perfect for gatherings and holidays.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 single layer Single Layer Pie Crust Flaky and buttery foundation.
  • 1 large large egg Bind the filling together.
  • 2 tablespoons milk Adds creaminess to the pie filling.
For the Filling
  • 1 can (15 oz) canned pumpkin puree Core ingredient for classic flavor.
  • 1/2 cup sour cream Enhances richness and tanginess.
  • 1/2 cup evaporated milk Provides creamy texture.
  • 1/2 cup dark brown sugar Adds a deeper sweetness.
  • 1 tablespoon all-purpose flour Thickening agent for filling.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 3 large large eggs Structure and enrich taste.
  • 1 teaspoon ground cinnamon Fragrant spice that warms the pie.
  • 1 teaspoon pumpkin pie spice Complements the pumpkin perfectly.
  • 1/4 teaspoon ground nutmeg Adds a nutty touch.
  • 1/4 teaspoon ground black pepper Balances sweetness.
  • 1/2 teaspoon kosher salt Enhances all flavors.

Method
 

Preparation
  1. Preheat the oven to 425°F and place a baking sheet inside.
  2. Fit the pie crust into a 9-inch pie dish, trimming and shaping the edges.
  3. Beat the egg and milk together in a small bowl, then brush over the pie crust.
  4. Combine all filling ingredients in a blender and pulse until smooth.
  5. Transfer the filling to a saucepan and cook over medium-low heat for about 5 minutes, stirring frequently.
  6. Carefully remove the hot baking sheet, place the pie dish on it, and pour the filling into the pie crust.
Baking
  1. Bake at 425°F for 15 minutes.
  2. Reduce the temperature to 350°F and continue baking for 20 to 25 minutes until set.
  3. Let the pie cool for 3 to 4 hours before slicing.
  4. Serve with whipped cream if desired, and enjoy at room temperature.

Notes

Allow the pie to cool completely for the best texture when slicing. This recipe can be prepared ahead of time and stored in the refrigerator.