A classic, rich and creamy Pumpkin Pie perfect for any fall gathering or holiday dessert table.

Scale

Preheat oven to 425°F (220°C).
In a large bowl, whisk together pumpkin puree, eggs, sugar, cinnamon, salt, ginger, and cloves.
Gradually stir in evaporated milk until smooth.
Pour the filling into the unbaked pie crust.
Bake at 425°F for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and bake for an additional 40–50 minutes, or until a knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours. Chill in the refrigerator before serving.
For the optional topping, combine brown sugar, cream, corn syrup, and butter in a small saucepan over medium heat.
Stir until sugar is dissolved and mixture comes to a boil. Remove from heat.
Stir in chopped pecans and vanilla extract, then spoon over cooled pie before serving.

Best served chilled. Add whipped cream or the optional caramel pecan topping for extra indulgence.

Keywords: pumpkin pie, holiday dessert, thanksgiving, pie