Description
This quintessential holiday dessert features a perfectly spiced custard filling nestled in a buttery, crisp, blind-baked crust. By using the ideal ratio of evaporated milk to farm-fresh eggs, this recipe guarantees a firm, sliceable custard with a nostalgic, earthy sweetness. It is the ultimate autumn treat for those who appreciate a traditional, no-fuss approach to classic holiday baking.
Ingredients
15 oz 100% pure canned pumpkin puree
12 fl oz evaporated milk
3/4 cup granulated sugar
2 large eggs
1.5 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground cloves
1 9-inch pie crust shell
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Fit the pie dough into a 9-inch pie dish and crimp the edges.
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake the crust for 10 minutes to blind bake, then remove weights and paper.
In a large bowl, combine the pumpkin, sugar, cinnamon, ginger, and cloves.
In a separate bowl, whisk the eggs until fully incorporated.
Add the eggs to the pumpkin mixture and stir until smooth.
Gradually whisk in the evaporated milk until fully combined.
Pour the filling into the prepared crust.
Reduce oven temperature to 350 degrees Fahrenheit and bake for 45 minutes or until set.
Notes
Always use 100% pure canned pumpkin rather than pumpkin pie filling. To ensure a perfectly crunchy bottom, do not skip the blind baking step. Cool the pie completely on a wire rack before serving to allow the custard to set firmly.
- Prep Time: 20
- Cook Time: 55
- Category: Meals
- Method: Baking
- Cuisine: American Traditional
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg