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Pumpkin Pie
An original, easy recipe from Shop by Aisle.
✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.
Ingredients
- 1 unbaked 9-inch pie crust
- 15 oz canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
Directions
- Preheat your oven to 425°F and place the unbaked pie crust into a 9-inch pie dish, crimping the edges.
- In a large bowl, whisk together the pumpkin puree, sugar, eggs, evaporated milk, cinnamon, nutmeg, cloves, and salt until smooth and fully combined.
- Pour the filling into the prepared pie crust, spreading it evenly.
- Bake at 425°F for 15 minutes, then reduce the heat to 350°F and continue baking for another 40 to 45 minutes, until the center is just set and a toothpick comes out clean.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing and serving.
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