Description
This easy pumpkin pie delivers a silky, spiced custard filling inside a perfectly flaky pastry crust. By using high-quality pumpkin puree, evaporated milk, and a blend of warm spices, this recipe ensures a firm, creamy texture and a professional golden-brown finish. Perfect for festive gatherings, this streamlined method takes the intimidation out of baking, ensuring a beautiful and delicious dessert every time without any soggy bottoms or cracked surfaces.
Ingredients
15 oz pumpkin puree (pure, not pie filling)
12 fl oz evaporated milk
3/4 cup granulated sugar
2 large eggs
2 tsp pumpkin spice blend
1/2 tsp salt
1 pie crust (9-inch shell)
Instructions
Preheat the oven to 425 degrees Fahrenheit.
Roll the pastry dough into a nine-inch pie plate and crimp the edges.
In a large mixing bowl, whisk the eggs until fully combined.
Add the pumpkin puree, sugar, salt, and spices to the eggs and stir until evenly distributed.
Slowly pour in the evaporated milk while stirring until the custard is smooth.
Pour the filling into the prepared pie shell.
Bake at 425 degrees Fahrenheit for 15 minutes, then reduce the temperature to 350 degrees Fahrenheit and bake for an additional 35 minutes.
Remove from the oven and allow to cool completely for at least 3 hours before serving.
Notes
Ensure the pumpkin puree used is 100% pure pumpkin, as pre-mixed pumpkin pie filling will contain extra sugar and spices that will alter the recipe ratios. Allow the pie to set completely at room temperature before refrigerating to ensure a clean slice.
- Prep Time: 20
- Cook Time: 50
- Category: Meals
- 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