Description
This quintessential autumn dessert features a rich, spiced custard filling set within a buttery, flaky crust. By utilizing a blind-baking technique, this recipe ensures a perfectly crisp base that supports the velvety pumpkin custard. The harmonious blend of cinnamon, ginger, and cloves offers a traditional flavor profile that is dense, smooth, and perfect for holiday gatherings. It is a reliable classic that avoids common pitfalls like soggy crusts or curdled fillings.
Ingredients
15 oz pure pumpkin puree
12 oz evaporated milk
2 large eggs, room temperature
3/4 cup brown sugar, packed
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 nine-inch pie crust
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Roll out chilled pie dough on a floured surface and fit into a nine-inch pie plate, crimping edges.
Line the crust with parchment paper and pie weights, then blind-bake for 10 minutes.
Remove weights and parchment, then bake for another 5 minutes until lightly golden.
Whisk eggs in a large bowl until fully combined.
Add pumpkin puree, brown sugar, salt, cinnamon, ginger, and cloves to the eggs, whisking until smooth.
Gradually stir in the evaporated milk until the mixture is fully incorporated.
Pour the filling into the pre-baked pie crust.
Lower oven temperature to 350 degrees Fahrenheit and bake for 40-50 minutes, or until the center is set but slightly jiggly.
Cool completely on a wire rack before serving.
Notes
Ensure your eggs are at room temperature for the best emulsion. If the edges of the crust begin to brown too quickly, shield them with a pie crust protector or aluminum foil. Always cool the pie completely to allow the custard to set firmly before slicing.
- Prep Time: 30
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg