Description
This traditional pumpkin pie combines smooth pumpkin puree with rich evaporated milk, brown sugar, and warm aromatic spices in a crisp par-baked crust.
Ingredients
Scale
- 1 standard 9-inch unbaked pie crust
- 1 can (15 ounces) pure pumpkin puree (not pumpkin pie mix)
- 3 large eggs (room temperature)
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup evaporated milk
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Fit the pie crust into a 9-inch pie plate, crimp the edges, and line the dough with parchment paper. Fill with pie weights or dried beans and bake for 12 minutes. Carefully remove the weights and parchment, then bake 5 minutes longer until the bottom is dry and pale golden. Reduce oven temperature to 350°F (175°C).
- In a large mixing bowl, whisk the pumpkin puree, light brown sugar, granulated sugar, fine sea salt, cinnamon, ginger, cloves, and nutmeg until smooth. Whisk in the eggs one at a time until thoroughly incorporated. Gradually pour in the evaporated milk and vanilla extract, whisking gently until uniform.
- Place the par-baked crust on a rimmed baking sheet. Pour the liquid pumpkin mixture into the warm crust, filling it just below the crimped rim.
- Bake at 350°F (175°C) for 45 to 55 minutes. The pie is done when the edges are set and puffed, but the center 2 inches still jiggle slightly like set gelatin when nudged.
- Transfer the pie to a wire rack and cool completely at room temperature for 2 hours. Move to the refrigerator for at least 2 hours before slicing to allow the custard to firm completely.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Store leftover pumpkin pie loosely covered with aluminum foil or plastic wrap in the refrigerator for up to 4 days.