Go Back
–+ servings
This truly is the most PERFECT Pumpkin Pie! A buttery flaky crust filled to the brim with perfectly spiced, creamy pumpkin filling and topped with a mountain of fresh whipped cream. Impressive, easy, and perfect for the holiday season!
Print Recipe

Perfect Pumpkin Pie

This Perfect Pumpkin Pie is in a word: delicious! A light and creamy filling that's beautifully spiced and just sweet enough, piled high with whipped cream!
Prep Time5 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 20 minutes
Course: Dessert, Pie
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • One 9" frozen deep dish pie crust OR 1 refrigerated pie crust fitted in a deep dish pie plate
  • One can (One 15oz can) pumpkin puree NOT pumpkin pie filling
  • 12 ounces (One 12oz can) evaporated milk
  • 1 cup dark brown sugar may substitute with light
  • 2 large eggs
  • 2-3 tsp ground cinnamon depending on how spiced you like it
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • Fresh or prepared whipped cream or whipped topping

Instructions

  • Preheat your oven to 425 degrees F. Place the prepared pie crust on a rimmed baking sheet in case any pie filling drips out during the baking process.
  • In a large bowl, whisk together the pie ingredients until smooth and well combined, about 1 minute. Pour the filling into the prepared pie crust - crust will be VERY full. Loosely tent the pie crust edges with pie shields or foil.
  • Bake for approximately 15 minutes at 425 degrees F, then lower the temperature to 350 degrees F and bake for approximately 50-60 minutes or until a toothpick inserted near the center comes out clean. Remove the pie to a wire rack to cool completely, then refrigerate for about 2 hours until firm. Serve with fresh or prepared whipped cream.