Description
This gold-standard pumpkin pie is a staple for autumn celebrations and holiday gatherings. By combining premium pumpkin puree with rich evaporated milk, this recipe creates a smooth, custard-like filling that pairs perfectly with a crisp, buttery crust. Infused with a balanced blend of warm spices like cinnamon, ginger, and cloves, it delivers a nostalgic, comforting flavor that is sure to impress your guests. Simple to prepare yet elegantly delicious, this reliable recipe ensures a perfect bake every time you step into the kitchen.
Ingredients
15 oz pumpkin puree
12 fl oz evaporated milk
2 large eggs
3/4 cup granulated sugar
1.75 tsp pumpkin pie spice
0.5 tsp salt
1 unbaked 9-inch deep dish pie crust
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Whisk the eggs, sugar, salt, and spices together in a large mixing bowl until fully combined.
Stir the pumpkin puree into the sugar and spice mixture until smooth.
Gradually add the evaporated milk while stirring constantly to ensure a uniform consistency.
Pour the prepared pumpkin mixture into the unbaked pie crust.
Bake at 425 degrees for 15 minutes to set the crust edges.
Reduce the oven heat to 350 degrees and bake for an additional 40 to 50 minutes.
Insert a knife near the center of the pie to verify it comes out clean.
Remove the pie from the oven and cool on a wire rack for at least two hours before serving.
Notes
Ensure your eggs are at room temperature for a better emulsion. Do not substitute the evaporated milk with condensed milk, as the sugar content is vastly different. Always allow the pie to cool completely on a wire rack to ensure the custard sets properly.
- Prep Time: 15
- Cook Time: 50
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg