Best Pumpkin Pie Recipe
User Reviews
4.8
Best Pumpkin Pie Recipe
Description
This pumpkin pie recipe features pure pumpkin puree mixed with eggs, white sugar, and a combination of ground cinnamon, ginger, and nutmeg or cloves. Evaporated milk enriches the filling, contributing to a smooth and creamy texture once baked. The filling is poured into a pre-made or homemade pie crust for convenience.
The pie is first baked at a higher temperature to set the filling's edges, then reduced to a moderate temperature to gently cook through the center without overbaking. The use of leaf-shaped dough cutouts as a decorative top adds a seasonal, autumnal touch. Covering the crust edges with foil prevents overbrowning during the longer bake.
After baking, the pie should cool completely at room temperature and then be refrigerated. Chilling helps the filling firm up for clean slices and brings out the spices.
Ingredients
- 2 egg
- ½ cup sugar granulated white
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ⅛ tsp ground nutmeg (or ground cloves)
- 15 ounces pumpkin not pumpkin pie filling, puree
- 12 ounces evaporated milk
- 1 pie crust store-bought or homemade, 9-inch
- 1 pie crust to use for decoration, 9-inch
- Leaf shaped cookie cutters
Instructions
- Preheat oven to 425°F.
- In a large bowl, add eggs, sugar, cinnamon, ground ginger, and nutmeg/cloves, pumpkin, and evaporated milk. Use a hand beater and mix until fully combined.
- Place your pre-made pie crust into a pie plate (if needed) and the pie plate on a baking sheet to prevent spilling. Pour pumpkin filling into the pie crust.
- Bake for 15 minutes at 425.
- While baking, roll out your pie crust dough and use cookie cutters to cut out leaves. Use a toothpick to draw on the veins of the leaves.
- Remove pie from oven, turn oven down to 350°F.
- Place the leaves on top of the pie, arrange as desired. Use foil to cover the outside edges of the crust so they do not get too brown or burn while baking.
- Return pie to oven, and bake about 45 minutes longer or until knife inserted in center comes out clean.
- Place pie on a cooling rack and let cool completely, about 2 hours. Refrigerate until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 53mg | 18% |
| Sodium | 237mg | 10% |
| Potassium | 294mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 8435IU | 169% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 142mg | 14% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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