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Pumpkin Pie Recipe
Ben Carraoli

Pumpkin Pie Recipe

There’s something about baking this pumpkin pie that makes my kitchen feel like home. I remember the first time I made it with that silky filling and the warm, slightly sticky caramel pecan topping — it felt like pure magic. After a few small tweaks, it quickly became my favorite holiday dessert.
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Total Time 1 hour 35 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch deep-dish pie crust – A homemade crust adds extra flavor but a good-quality store-bought crust works well too.
  • 3/4 cup granulated sugar – Provides sweetness while keeping the flavor balanced.
  • 1 teaspoon ground cinnamon – The classic spice that gives pumpkin pie its signature warmth.
  • 1/2 teaspoon salt – Enhances flavor and balances sweetness.
  • 1/2 teaspoon ground ginger – Adds gentle heat and depth.
  • 1/4 teaspoon ground cloves – Strong and aromatic so a small amount is perfect.
  • 2 large eggs – Help set the custard filling and give structure.
  • 15 oz canned pumpkin puree – Smooth consistent texture; avoid pumpkin pie filling mix.
  • 12 oz evaporated milk – Creates a creamy rich custard texture.

Method
 

  1. First, I whisk the eggs in a large bowl until smooth. Then I mix the sugar, cinnamon, salt, ginger, and cloves in a separate bowl to ensure the spices are evenly distributed. Next, I stir the pumpkin puree into the eggs until fully combined. Finally, I slowly add the evaporated milk and mix gently until the filling is creamy and uniform.
  2. I pour the prepared filling into the unbaked pie crust and place it in a preheated oven. The pie bakes until the edges are set and the center has a slight jiggle. Once baked, I remove it from the oven and allow it to cool completely so the custard can firm up properly.
  3. While the pie cools, I prepare the topping by melting brown sugar, cream, butter, and corn syrup in a saucepan over medium heat. I stir constantly until it thickens slightly. Then I remove it from the heat, mix in toasted pecans and vanilla, and let it cool before drizzling it over each slice.

Notes

  • I always use fresh spices because they make the flavor stronger and more aromatic.
  • I avoid overmixing the filling to keep the texture smooth and prevent air bubbles.
  • I let the pie cool completely before adding the topping so it doesn’t slide off.
  • I prefer to toast the pecans first for deeper flavor and crunch.
  • For cleaner slices, I chill the pie in the refrigerator before cutting.