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Baking & Dessert · Dessert

Pumpkin Pie

Chef Biscuit

A classic pumpkin pie with a smooth, warmly spiced filling and flaky crust, finished with whipped cream.

Prep time
15 minutes
Cook time
55 minutes
Total time
3 hours 10 minutes
Servings
8 slices
Chef Biscuit presenting Pumpkin Pie

Ingredients

  • 1 unbaked 9-inch pie crust
  • 1 can pumpkin purée (15 oz)
  • 1 can evaporated milk (12 fl oz)
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • Whipped cream, for serving

Directions

  1. Preheat the oven to 425°F (220°C).
  2. Place the unbaked pie crust into a 9-inch pie dish and crimp the edges.
  3. In a large mixing bowl, whisk together the pumpkin purée, eggs, and sugar until smooth.
  4. Add the cinnamon, ginger, nutmeg, cloves, and salt, mixing until combined.
  5. Gradually pour in the evaporated milk, whisking until the filling is smooth.
  6. Pour the pumpkin filling into the prepared pie crust.
  7. Bake at 425°F (220°C) for 15 minutes.
  8. Reduce the oven temperature to 350°F (175°C) and bake for another 35–40 minutes, until the edges are set and the center has a slight wobble.
  9. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
  10. Slice into 8 pieces and serve with whipped cream.