Description
This classic pumpkin pie is the ultimate holiday dessert, featuring a silky, spiced pumpkin custard set within a perfectly crisp, buttery pastry shell. By utilizing a precise ratio of evaporated milk to eggs and a specialized two-stage baking temperature technique, this recipe ensures a firm, creamy texture without any soggy crust. It is a reliable, professional-grade autumn centerpiece that captures the deep, earthy warmth of pumpkin with aromatic notes of cinnamon, ginger, and cloves.
Ingredients
15 oz can 100% pure pumpkin puree
12 fl oz evaporated milk
2 large eggs, room temperature
3/4 cup granulated sugar
1.5 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 pie crust (pre-made or homemade butter shell)
Instructions
Preheat your oven to 425°F (220°C).
Prepare your pie crust in a 9-inch pie dish and pre-bake for 8-10 minutes to ensure a crisp bottom.
In a large bowl, whisk together the pumpkin puree, granulated sugar, salt, cinnamon, ginger, and cloves until well combined.
Whisk in the eggs one at a time until fully incorporated.
Slowly pour in the evaporated milk while whisking until the mixture is smooth and uniform.
Pour the custard into the pre-baked pie shell.
Bake at 425°F for 10 minutes to set the edges.
Reduce oven temperature to 350°F (175°C) and bake for an additional 40 minutes or until the center is set.
Remove from the oven and let cool completely on a wire rack before serving.
Notes
Use fresh spices for the best flavor profile. You can substitute brown sugar for white sugar if you prefer a deeper, molasses-like sweetness. Ensure you use 100% pure pumpkin puree, not pre-mixed pumpkin pie filling. Let the pie cool completely to room temperature before slicing to ensure the custard sets properly.
- Prep Time: 20
- Cook Time: 50
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg