Festal Pumpkin Pie Recipe
Try this rich Festal Pumpkin Pie Recipe featuring smooth pumpkin, warm ginger, cinnamon, and a buttery crust. Cozy and crowd-pleasing!
Ingredients
For the Filling:
- 1 can 15 oz Festal pumpkin or high-quality pumpkin purée
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 can 12 oz evaporated milk
- 1 teaspoon vanilla extract optional but lovely
For the Crust:
- 1 unbaked 9-inch deep-dish pie crust
- store-bought or homemade
Instructions
Preheat your oven
- Preheat to 425°F (220°C).
Mix the dry ingredients
- In a bowl, whisk together granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
Add pumpkin + eggs
- In a separate bowl, combine pumpkin purée and eggs. Whisk until smooth.
Combine everything
- Add the sugar-spice mix into the pumpkin mixture. Slowly pour in evaporated milk and vanilla. Mix until silky and well-combined.
Prepare pie crust
- Place your unbaked 9-inch deep-dish crust on a baking sheet for easier handling.
Fill the pie
- Pour the pumpkin custard filling into the crust. Tap gently to remove air bubbles.
Bake hot first
- Bake at 425°F (220°C) for 15 minutes.
- This helps set the crust.
Reduce heat
- Without removing the pie, lower oven temperature to 350°F (175°C).
- Continue baking 40–45 minutes until the edges are set and the center has a soft jiggle.
Cool completely
- Let cool at least 2 hours.
- For the BEST texture, chill 4+ hours or overnight.
Serve
- Top with whipped cream, a sprinkle of cinnamon, or vanilla ice cream.