Hey there, pumpkin lovers!

Fall is here, and you know what that means—it’s pumpkin pie season! 🍂

Today, I’m sharing my go-to recipe for a creamy pumpkin pie made with whole milk.

It’s rich, flavorful, and super easy to whip up.

Whether it’s for Thanksgiving or just a cozy night in, this pie is sure to impress.

Let’s dive into this deliciousness! 🥧✨

Ingredients

Step 1: Preheat the Oven

Start by preheating your oven to 425°F (220°C) to make sure it’s ready when you need it.

In a large mixing bowl, crack 3 large eggs.

Add a 15-ounce can of pumpkin puree to the eggs (make sure not to use pumpkin pie mix).

Mix in both brown sugar and white sugar to the pumpkin and egg mixture.

Add the spices: allspice, cloves, ginger, nutmeg, salt, and cinnamon.

Whisk the mixture until well combined, then pour in the whole milk.

Continue whisking until the mixture is smooth and slightly thin.

Prepare a 9-inch pie crust by fitting it into your pie dish.

You can use an all-butter pie crust, a refrigerated crust, or a frozen crust based on your preference.

Make sure the edges are crimped or fluted for decorative purposes.

Carefully pour the pumpkin pie filling into the prepared pie crust, being cautious not to overfill.

If you have leftover filling, consider making mini pies.

Use a mason jar lid or a round cookie cutter to cut out circles of pie crust and fit them into a mini muffin pan.

Fill these mini crusts with the leftover pumpkin pie filling.

Bake the pumpkin pie and any mini pies in the preheated oven.

The mini pies will take approximately 15-20 minutes to set, while the large pie will need around 45-50 minutes.

Keep an eye on them to prevent over-baking.

Once the pies are baked and set, allow them to cool completely before serving.

This helps the filling to firm up and makes for an easier cut.

Enjoy your delicious pumpkin pies!