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A smooth, creamy pumpkin pie with classic spices and an optional homemade caramel pecan topping, perfect for Thanksgiving or any occasion.

Ingredients

Scale
  • 1 9-inch homemade pie crust or store-bought, deep dish, unbaked
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 15 ounce can canned pumpkin or fresh pumpkin puree
  • 12 ounce can evaporated milk
  • For the caramel pecan topping (optional):
  • 1/2 cup packed light brown sugar
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon light corn syrup
  • 1 tablespoon butter
  • 1/2 cup chopped pecans
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 425°F.
  2. Place an unbaked 9-inch deep-dish pie crust in a pie pan.
  3. In a large bowl, whisk together the eggs and canned pumpkin until smooth.
  4. In a separate bowl, combine granulated sugar, cinnamon, salt, ground ginger, and ground cloves; add this spice mixture to the pumpkin mixture and stir to combine.
  5. Slowly stir in the evaporated milk until the filling is smooth.
  6. Pour the filling gently into the prepared unbaked pie crust.
  7. Bake at 425°F for 15 minutes to set the crust.
  8. Reduce oven temperature to 350°F and bake 40–50 minutes longer, until the filling is set but the center still has a slight jiggle or a knife inserted in the center comes out clean.
  9. Cool the pie completely on a wire rack.
  10. (Optional) For the caramel pecan topping: in a small saucepan over medium-high heat, combine packed brown sugar, heavy cream, light corn syrup, and butter; bring to a boil.
  11. Simmer the topping uncovered for about 5 minutes, stirring often.
  12. Remove the pan from heat and stir in chopped pecans and vanilla extract; let the topping thicken as it cools.
  13. Spoon the caramel pecan topping over cooled pie slices.

Notes

Use a 9×2 inch pie pan for best results; smaller pans require less filling., You can prepare the pie a day in advance and store it in the refrigerator., Homemade pumpkin pie should be refrigerated if not eaten within 2 hours and will keep 3-4 days covered loosely., Freeze baked pumpkin pie tightly wrapped for up to 3 months; thaw overnight in the refrigerator before serving., Pie crust or filling can be frozen separately for up to 3 months., Warm leftover slices in a 325°F oven for 10-15 minutes or microwave for 20-30 seconds, watching closely to keep custard creamy., For fresh pumpkin substitution, use sugar pie pumpkin puree in equal amounts., To make the pie richer, substitute evaporated milk with half-and-half or heavy cream., You may adjust spices by adding nutmeg, extra ginger, or using pumpkin pie spice., Alternative crusts like graham cracker or gingersnap can be used, or make hand pies or tartlets., Gluten-free pie crust can be used for a gluten-free option., Serve pie plain, with whipped cream, or topped with the caramel pecan sauce.

Nutrition

Find it online: https://gingerbaking.com/pumpkin-pie-recipe/