This easy pumpkin pie recipe takes just 10 minutes to prep and is perfect for a first time pie baker. Make a delicious Thanksgiving pie to add to the family feast in just minutes.
Preheat the oven to 425°F. Unroll the pie crust and place it in a 9-inch pie dish. Crimp the edges and set aside.
Combine the sugar, salt, cinnamon, ginger, and cloves in a small bowl. Set aside.
Add the eggs to a large mixing bowl and beat them with a hand mixer for 1 minute. Add the entire can of pumpkin and the prepared sugar mixture. Beat until smooth, about 1 minute.
Slowly drizzle in the can of evaporated milk while beating the pumpkin mixture on medium-low speed. Once thoroughly combined, scrape the mixture into the prepared pie dish. You may have 1/4 - 1/3 cup pie filling leftover that won't fit in the pie shell depending on the depth of your pie plate. Just discard that extra if needed.
Place the prepared pie dish on a baking sheet before placing in the oven. Bake the pie for 55 minutes.
How to Tell the Pie is Done: The center should be puffed up and have risen above the outer edges of the pie. The pie will just barely jiggle when you pull at the baking sheet. To be completely sure it has baked through, you can insert a paring knife tip into the center and it should come out clean.
Recipe Notes
Perfect Pie Crust
Depending on the kind of pie crust you use and your oven, some crusts will darken more quickly than others as the pumpkin pie bakes. Check your pie after 20 minutes. If the crust appears to be darkening too quickly, you can cover the edge loosely with aluminum foil strips to prevent it from browning too much.
Pumpkin Pie Storage Tips
Once the pumpkin pie has cooled completely, it can rest at room temperature for several hours. For longer storage (6 hours or more), keep it chilled in the refrigerator.