Classic Pumpkin Pie Recipe – Creamy, Spiced, and Perfect for Thanksgiving! 🎃🥧

Ingredients:

1 unbaked 9-inch pie crust 🥧
1 can (15 ounces) pumpkin puree 🎃
3/4 cup granulated sugar
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt 🧂
2 large eggs 🥚
1 can (12 ounces) evaporated milk 🥛
1 teaspoon vanilla extract

Step-by-Step Directions:

Preheat the Oven: Start by preheating your oven to 425°F (220°C).

Pre-bake your pie crust for about 10 minutes if you like it extra crisp. 🥧✨

Mix the Filling: In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Add in the eggs and beat well until smooth.

Slowly whisk in the evaporated milk and vanilla extract until everything is well combined. 🎃

Fill and Bake: Pour the pumpkin mixture into the pre-baked pie crust. Bake at 425°F for 15 minutes, then reduce the heat to 350°F (175°C) and bake for another 40-50 minutes, or until the center is set.

You’ll know it’s ready when a knife inserted into the center comes out clean. 🔥

Cool Completely: Allow the pie to cool completely before slicing.

This helps it set properly, so every slice is perfect! Let’s be real, it’s hard to wait, but it’s worth it. 🍂

Serve with Whipped Cream: Serve your pumpkin pie with a generous dollop of whipped cream on top, and enjoy the taste of fall with every bite! 🍰✨