That timeless pumpkin pie recipe from the back of the pumpkin purée can? It’s a classic for a reason. We made this simple, from-scratch version to celebrate that same cozy flavor. Make the crust from scratch following our perfect pie crust recipe, here, but if you’re short on time, a pre-made crust is a perfectly acceptable shortcut.
Ingredients:
- 1 can (15 oz) Field Day 100% Pure Pumpkin
- 1 can (12 oz) evaporated milk
- 3/4 cup Field Day granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon Field Day ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 unbaked 9-inch pie crust
Instructions:
- Preheat the oven to 425°F (220°C). Preparing the oven first ensures even baking.
- In a large bowl, combine the pumpkin, sugar, salt, cinnamon, ginger, and cloves. Beat in eggs, then gradually stir in the evaporated milk until smooth and creamy.
- Place your unbaked pie crust in a 9-inch pie pan. Gently press the dough into the edges and crimp if desired.
- Pour the pumpkin filling into the crust. Bake at 425°F for 15 minutes, then reduce the heat to 350°F (175°C) and bake 40–50 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack. Serve with whipped cream if desired.
