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Classic Pumpkin Pie with Caramel-Pecan Topping

A dependable pumpkin pie should be creamy, warmly spiced, and easy enough to make without complicated techniques. This version delivers that classic holiday flavor with a straightforward baking method, while an optional caramel-pecan topping adds a buttery, nutty finish for anyone who wants to take the pie a little further.
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Course: Dessert
Cuisine: American
Keyword: classic pumpkin pie, homemade pumpkin pie, pumpkin pie
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Servings: 12

Ingredients

  • 1 (9-inch) pie crust, homemade or store-bought deep-dish, unbaked
  • 3/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 large eggs
  • 1 (15-ounce) can pumpkin puree
  • 1 (12-ounce) can evaporated milk

Instructions

  • Mix the pumpkin filling : Beat the eggs together with the canned pumpkin puree. In another bowl, mix the sugar, cinnamon, salt, ginger, and cloves. Add the dry mixture to the pumpkin and eggs and combine thoroughly.
  • Add the evaporated milk : Pour the evaporated milk into the pumpkin mixture and mix until the filling is evenly combined.
  • Fill the crust : Pour the finished filling into an unbaked pie shell.
  • Bake Place the pie in an oven preheated to 425°F and bake for 15 minutes. Lower the oven temperature to 350°F, then continue baking for 40–50 minutes, until the filling has set.
  • Cool before serving : Let the finished pie cool completely. The center may have a very slight movement when it comes out of the oven; it will continue firming as it cools.
  • Optional caramel-pecan topping : For an extra layer of flavor, serve the pie with the optional caramel-pecan topping from the original recipe card.

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Recipe Notes

Start with an unbaked crust.
There is no need to pre-bake the pie shell. The initial high-temperature bake helps the crust set before the pie finishes baking at a lower temperature.
Know what a properly baked center looks like.
Give the pie pan a gentle shake toward the end of baking. The filling should no longer look liquid, although a small amount of movement in the center is fine. You can also insert a sharp knife into the center; it should come out clean.
Avoid overbaking.
A cracked pumpkin pie is often the result of leaving it in the oven too long. Begin checking the pie around the end of the stated baking period rather than waiting for the filling to become completely firm in the oven.
Let the pie cool gradually.
Once baked, allow the pie to cool undisturbed at room temperature. A rushed cooling process can contribute to cracks.
Using fresh pumpkin?
Sugar pie pumpkin can be used to make homemade pumpkin puree, which can then replace the canned puree in the recipe.

Nutrition

Per serving: Calories: 225 kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 47mg | Sodium: 251mg | Potassium: 227mg | Fiber: 2g | Sugar: 20g | Vitamin A: 6754 IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 1mg.
Nutrition information is an estimate and can vary depending on the pie crust and specific ingredients used. These figures are for the pumpkin pie itself and do not include optional caramel-pecan topping or whipped cream.
 
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