The World'S Best Pumpkin Pie Recipe

Name: The World'S Best Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup granulated sugar; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 large eggs; 2 tablespoons orange juice; 1 (15 ounce) can pumpkin puree; 1 (12 ounce) can evaporated milk; 1 unbaked 9-inch deep dish pie pastry; 2 cups whipped cream

Servings: persons

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 tablespoons orange juice
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
1 unbaked 9-inch deep dish pie pastry
2 cups whipped cream

1
Preheat oven to 425u00b0.
2
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
3
Beat eggs in large bowl.
4
Stir in pumpkin, orange juice and sugar-spice mixture.
5
Gradually stir in evaporated milk.
6
Pour into pie shell.
7
Bake for 15 minutes.
8
Reduce temperature to 350u00b0; bake for 40-50 minutes or until knife inserted near center comes out clean.
9
Cool on wire rack for 2 hours.
10
Serve immediately or refrigerate.
11
Top with whipped cream before serving for best results!

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup granulated sugar, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and more.

Yes, The World'S Best Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

The World'S Best Pumpkin Pie

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