Description
This classic pumpkin pie features a rich, velvet-smooth spiced custard nestled within a perfectly crisp, buttery crust. Ideal for autumn gatherings, this traditional American dessert relies on high-quality pumpkin puree and a precise blend of warming spices to create a comforting flavor profile that defines the holiday season. The technique of blind-baking ensures a flaky, non-soggy foundation that supports the luscious filling perfectly.
Ingredients
15 oz canned pumpkin puree
12 oz evaporated milk
3/4 cup granulated sugar
2 large eggs
2 tsp pumpkin spice
1/2 tsp salt
1 pie crust (9-inch)
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Roll the pie dough into a nine-inch pie plate and crimp the edges, pricking the bottom lightly with a fork.
In a large bowl, whisk together the eggs, sugar, and pumpkin spice until combined.
Stir in the pumpkin puree until smooth.
Gradually stir in the evaporated milk until the custard is uniform.
Pour the mixture into the prepared pie shell.
Bake at 425 degrees for 15 minutes, then reduce oven temperature to 350 degrees.
Bake for an additional 35 to 40 minutes until the edges are set.
Notes
Use only pure canned pumpkin, not pumpkin pie filling which already contains sugar and spices. Room temperature eggs help with smoother emulsification of the custard. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg