My Favorite Pumpkin Pie
User Reviews
5
My Favorite Pumpkin Pie
Description
This pumpkin pie begins by mixing brown and granulated sugars with classic warm spices including cinnamon, ginger, nutmeg, cloves, and a pinch of salt, creating a fragrant base. Eggs are beaten and combined with canned pumpkin puree and vanilla extract. Gradually whisking in evaporated milk produces a smooth custard mixture for the pie filling.
The filling is poured into a prepared 9-inch deep-dish pie crust. The baking process starts at a high temperature to set the crust and kick-start the custard cooking, then the oven temperature is lowered to gently finish baking. The pie is done when it’s set about two inches from the crust edge but the center still has a slight wobble, or reaches 175°F internal temperature. This ensures a creamy texture rather than a dry custard.
After baking, cooling on a wire rack before serving allows the filling to fully set. The spice blend and smooth pumpkin puree provide a familiar, comforting fall flavor perfect for holiday meals or special occasions. The pie pairs well with whipped cream or vanilla ice cream.
Ingredients
- ½ cup granulated sugar 100g
- ½ cup brown sugar lightly packed, (100g
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch ground cloves up to ⅛ teaspoon
- 2 egg preferably room temperature, large
- 1 pumpkin puree 15-ounce can (scant 2 cups
- 1 tablespoon vanilla extract
- 1 evaporated milk 12-ounce can (1½ cups
- 1 pie crust 9-inch unbaked deep dish
Instructions
- Preheat your oven to 425°F.
- In a medium bowl, whisk together granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves until well-mixed and no lumps remain.
- In a large bowl, lightly beat eggs. Add pumpkin puree, vanilla, and the sugar and spice mixture. Whisk until well-combined.
- Drizzle in the evaporated milk while whisking gently. Once milk is mostly incorporated, switch to a silicone spatula and stir a few more times, making sure to scrape the edges and bottom of the bowl so the mixture is uniform in color, but do not over mix.
- Pour mixture into prepared pie crust. Place pie on a baking sheet to catch any drips and set on the lowest rack in your oven. Bake for 15 minutes before setting the oven temperature to 350°F. Bake for an additional 40 minutes to 1 hour, until the pie is set at least two inches from the crust but the center still wobbles slightly or the pie reads 175°F when tested with an instant read thermometer.
- Cool on a wire rack for at least 2 hours before serving. Serve topped with whipped cream, and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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