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A perfect slice of Irresistible Pumpkin Pie with a flaky crust, topped with a large dollop of fresh, white whipped cream, served on a white plate.

Irresistible Pumpkin Pie

A silky, spiced pumpkin pie with a flaky crust—classic, comforting, and absolutely irresistible for any fall celebration.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Pie Filling
  • 1 pie crust unbaked, 9-inch
  • 1 can pumpkin puree 15 oz can
  • 1 cup evaporated milk
  • 2 eggs
  • 3/4 cup brown sugar
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
Topping (Optional)
  • whipped cream

Equipment

  • Mixing Bowl
  • Whisk
  • Pie Dish

Method
 

  1. Preheat oven to 425°F (220°C). Place the unbaked pie crust into a 9-inch pie dish.
  2. In a bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, and salt until smooth.
  3. Pour the filling into the prepared crust.
  4. Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for an additional 40 minutes or until the center is set.
  5. Let the pie cool completely before slicing. Serve with whipped cream if desired.

Notes

For extra depth of flavor, add a splash of vanilla or a pinch of extra cinnamon. The pie can be made one day in advance and chilled.