Description
A quintessential holiday dessert featuring a silky, spiced custard baked to perfection in a crisp, buttery crust. This recipe achieves a bakery-quality texture by balancing pumpkin puree with evaporated milk and warming spices, ensuring a smooth finish without any cracks. A reliable favorite for autumn celebrations that delivers consistent, professional results for home bakers.
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
0.5 tsp ground ginger
0.25 tsp ground cloves
0.5 tsp salt
1 9-inch pie crust, pre-baked
Instructions
Preheat your oven to 425 degrees Fahrenheit.
In a large bowl, whisk the eggs until fully combined.
Add sugar, salt, cinnamon, ginger, and cloves into the eggs, whisking until smooth.
Slowly incorporate the pumpkin puree into the mixture.
Gradually stir in the evaporated milk until fully emulsified.
Pour the custard filling into the pre-baked pie shell.
Bake at 425 degrees Fahrenheit for 15 minutes, then reduce oven temperature to 350 degrees Fahrenheit and bake for an additional 35 minutes or until set.
Allow to cool completely before serving.
Notes
Ensure eggs are at room temperature to prevent curdling. Tempering the eggs by mixing them with a little warm pumpkin before adding the rest of the puree can further ensure smoothness. Cool on a wire rack to prevent a soggy crust.
- Prep Time: 20
- Cook Time: 50
- Category: Meals
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg