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Southern Pumpkin Pie Recipe
Ash Tyrrell

Southern Pumpkin Pie Recipe

I just pulled this Southern pumpkin pie out of my oven, and the smell alone made me feel like fall had arrived in my kitchen. I’ve always loved how simple ingredients can turn into something so comforting and rich. When I made this recipe, I realized it’s all about balance—smooth pumpkin, warm spices, and a buttery crust
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Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 9-inch unbaked pie crust
  • 1 15-ounce can pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1 12-ounce can evaporated milk

Method
 

  1. I start by placing my pie crust into a 9-inch pie dish and gently pressing it into shape. Then I trim and crimp the edges for a clean, decorative finish. I keep it chilled while preparing the filling to help it stay flaky during baking.
  2. In a large bowl, I whisk together pumpkin puree, sugar, salt, and spices. I make sure everything blends smoothly so there are no lumps in the mixture. This step builds the rich, spiced base that defines the pie’s flavor.
  3. Next, I beat in the eggs one at a time until fully combined. Then I slowly stir in evaporated milk to create a silky custard texture. The filling should look smooth, creamy, and lightly thick before baking.
  4. I pour the filling into the prepared crust carefully to avoid spills. Then I bake it in a preheated oven until the center is just set. A slight jiggle in the middle is fine because it firms up while cooling.
  5. Once baked, I let the pie cool completely at room temperature. This helps the custard finish setting and makes slicing easier. I usually chill it for a few hours before serving for the best texture.

Notes

  • I always use room-temperature eggs because they blend more smoothly into the filling.
  • I don’t skip cooling time—rushing this step makes the pie fall apart when slicing.
  • I lightly blind bake the crust sometimes to avoid a soggy bottom.
  • I prefer fresh spices instead of old pantry jars for stronger flavor.
  • I check the pie early near the end of baking to avoid overcooking the custard.