Award-Winning Pumpkin Pie Recipe: A Perfectly Spiced Classic with a Creamy Twist

This Award-Winning Pumpkin Pie is everything a pie should be: smooth, creamy, and perfectly spiced with that classic pumpkin flavor. It’s sweet without being overpowering, allowing the warm notes of cinnamon, nutmeg, and cloves to shine through.

This pie has just the right amount of creaminess from added ingredients that give it a rich texture, balancing the spices with a subtle sweetness. If you’re a fan of traditional flavors but enjoy a bit of indulgence, you’ve come to the right place. This pie is a delight for anyone who loves the flavors of pumpkin and spice in every single bite.

Kitchen Equipment Needed

• Mixing Bowls – For preparing the pumpkin filling and other ingredients.
• Whisk or Electric Mixer – Helps achieve a smooth, lump-free filling.
• Pie Pan – A 9-inch pie pan works perfectly for this recipe.
• Spatula – To ensure you get every last bit of the filling into the crust.

Ingredients Overview

• Pie Crust – A traditional, flaky crust adds the perfect base for this creamy filling.
• Pumpkin Puree – The main ingredient, providing the rich pumpkin flavor.
• Evaporated Milk and Cream – These add creaminess and a slight richness to balance the spices.
• Spices – Cinnamon, nutmeg, and cloves bring out that warm, seasonal pumpkin pie flavor.
• Sugar and Brown Sugar – A mix of both sugars adds depth and enhances the natural sweetness of pumpkin.
• Eggs – Essential for setting the filling to a custard-like texture.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 (15 oz) can pumpkin puree
• 1 cup evaporated milk
• 1/2 cup heavy cream
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Prepare the Pie Crust: If using a store-bought crust, let it come to room temperature. For homemade, roll out and place into a 9-inch pie pan, crimping the edges as desired.
2. Mix the Filling: In a large bowl, whisk together pumpkin puree, evaporated milk, and heavy cream until smooth. Add granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, and vanilla, mixing until fully incorporated.
3. Add the Eggs: Lightly beat the eggs in a separate bowl, then fold them into the pumpkin mixture. This ensures the filling will set properly when baked.
4. Pour the Filling: Pour the pumpkin mixture into the prepared pie crust, using a spatula to smooth the top if needed.
5. Bake the Pie: Preheat your oven to 425°F (220°C). Place the pie in the oven and bake for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the center is set and a knife comes out clean when inserted.
6. Cool Completely: Allow the pie to cool on a wire rack for at least two hours before slicing. This cooling time allows the filling to fully set.

Recipe Tips

• Use Room Temperature Ingredients: For a smooth texture, ensure that eggs and dairy ingredients are at room temperature before mixing.
• Don’t Overbake: Pumpkin pie continues to set as it cools. Remove it from the oven once the center is only slightly jiggly.
• Crust Protector: Cover the edges of the crust with foil or a crust shield if it starts to brown too quickly during baking.

What to Serve With This Recipe

Pair a slice of pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon or a drizzle of caramel sauce on top can also add a delicious extra touch.

Frequently Asked Questions

Q: Can I substitute evaporated milk with regular milk?
A: Evaporated milk provides a rich texture that regular milk doesn’t offer, so it’s best to stick with evaporated milk or use heavy cream if you need a substitute.

Q: How long does pumpkin pie last in the refrigerator?
A: This pie can be stored in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or foil.

Q: Can I freeze pumpkin pie?
A: Yes! Allow it to cool completely, then wrap it tightly in plastic wrap and foil before freezing for up to a month.

Serving Suggestions

Serve each slice of pumpkin pie with whipped cream or a sprinkle of cinnamon for an extra burst of flavor. For a decadent touch, drizzle with caramel or maple syrup.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 (15 oz) can pumpkin puree
• 1 cup evaporated milk
• 1/2 cup heavy cream
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 425°F (220°C). Prepare the pie crust in a 9-inch pie pan.
2. In a large bowl, combine pumpkin puree, evaporated milk, and heavy cream.
3. Add granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, and vanilla. Mix well.
4. Beat the eggs lightly and fold them into the pumpkin mixture until smooth.
5. Pour the filling into the crust, smoothing the top.
6. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for 40-45 minutes.
7. Let the pie cool on a wire rack for at least two hours before serving.

This Award-Winning Pumpkin Pie

This Award-Winning Pumpkin Pie is everything a pie should be: smooth, creamy, and perfectly spiced with that classic pumpkin flavor. It’s sweet without being overpowering, allowing the warm notes of cinnamon, nutmeg, and cloves to shine through.

Print Recipe Pin Recipe

Equipment

• Mixing Bowls – For preparing the pumpkin filling and other ingredients.
• Whisk or Electric Mixer – Helps achieve a smooth, lump-free filling.
• Pie Pan – A 9-inch pie pan works perfectly for this recipe.
• Spatula – To ensure you get every last bit of the filling into the crust.

Ingredients

  

• 1 unbaked 9-inch pie crust
• 1 15 oz can pumpkin puree
• 1 cup evaporated milk
• 1/2 cup heavy cream
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup brown sugar packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

 

• Preheat oven to 425°F (220°C). Prepare the pie crust in a 9-inch pie pan.
• In a large bowl, combine pumpkin puree, evaporated milk, and heavy cream.
• Add granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, and vanilla. Mix well.
• Beat the eggs lightly and fold them into the pumpkin mixture until smooth.
• Pour the filling into the crust, smoothing the top.
• Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for 40-45 minutes.
• Let the pie cool on a wire rack for at least two hours before serving.