Description
A traditional pumpkin pie featuring a rich, spiced custard filling and a buttery flaky crust. Perfectly balanced and smooth.
Ingredients
Scale
- 1 1/2 cups pumpkin puree
- 3/4 cup brown sugar, packed
- 2 large eggs
- 12 oz evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 unbaked 9-inch pie crust
Instructions
- Preheat oven to 425°F and press the pie crust into a 9-inch pie plate.
- Blind bake the crust for 8-10 minutes to prevent sogginess.
- Lower oven temperature to 350°F.
- In a large bowl, whisk pumpkin puree and brown sugar until smooth.
- Beat in eggs one at a time until fully incorporated.
- Stir in evaporated milk, cinnamon, ginger, nutmeg, and cloves until smooth.
- Pour the filling into the pre-baked crust.
- Bake for 45-55 minutes until edges are set and center has a slight jiggle.
- Cool completely on a wire rack for at least 2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American