Description
This easy pumpkin pie delivers a classic, creamy custard experience without the stress of complicated baking techniques. Utilizing a balanced blend of fresh pumpkin puree, aromatic spices, and a rich evaporated milk base, this recipe produces a perfectly smooth filling in a crisp crust. It is the ideal, reliable dessert for busy holiday gatherings, ensuring professional results that every home cook can achieve with ease.
Ingredients
15 oz Pumpkin Puree (not pie filling)
12 oz Evaporated Milk
2 Large Eggs, room temperature
3/4 cup Granulated Sugar
2 tsp Pumpkin Pie Spice
1/2 tsp Salt
1 (9-inch) Pie Crust (unbaked)
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Whisk the eggs in a large mixing bowl until fully combined.
Add the pumpkin puree, sugar, salt, and pumpkin pie spice into the egg mixture.
Gradually whisk in the evaporated milk until the mixture is smooth.
Pour the custard filling into the unbaked pie crust.
Bake at 425 degrees Fahrenheit for 15 minutes to set the crust.
Reduce oven heat to 350 degrees Fahrenheit without opening the door.
Continue baking for 35 to 40 minutes until the center is set.
Cool the pie on a wire rack for at least three hours before slicing.
Notes
Ensure your pumpkin pie spice blend is fresh for maximum flavor potency. Using room temperature eggs helps the custard emulsify more smoothly. For the best texture, always allow the pie to cool completely on a wire rack; this allows the custard to set firmly, preventing it from cracking when sliced.
- Prep Time: 15
- 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: 2g
- Protein: 6g
- Cholesterol: 55mg