How to make Pumpkin Pie


  • 1 (9-inch) unbaked pie crust
  • 1 1/2 cups canned pumpkin puree
  • 1 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 1/2 cups evaporated milk
  • Whipped cream (optional)


  1. Preheat the oven to 425°F (220°C).
  2. Roll out the pie crust and place it into a 9-inch pie dish. Trim and crimp the edges as desired.
  3. In a mixing bowl, whisk together the pumpkin puree, brown sugar, flour, cinnamon, ginger, nutmeg, and salt.
  4. Beat the eggs in a separate bowl, and then whisk in the evaporated milk.
  5. Add the egg mixture to the pumpkin mixture, and whisk until everything is thoroughly combined.
  6. Pour the mixture into the pie crust.
  7. Bake the pie for 15 minutes, then reduce the oven temperature to 350°F (180°C). Continue baking for an additional 40-50 minutes or until the filling is set and a toothpick inserted into the center comes out clean.
  8. Let the pie cool to room temperature before serving. Optionally, serve with whipped cream.

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