Description
This classic holiday pumpkin pie features a perfectly stabilized, velvety custard made with a rich blend of evaporated milk and heavy cream. By utilizing a precise par-baking method for the butter crust, this recipe ensures a crisp bottom that contrasts beautifully with the aromatic, spiced pumpkin filling. Free from any alcohol or pork products, this dessert offers a sophisticated depth of flavor using fresh spices and premium pumpkin puree, resulting in a clean-slicing, professional-quality pie that remains creamy and smooth without any cracks or curdling.
Ingredients
15 oz pumpkin puree (not pie mix)
12 fl oz evaporated milk
2 large eggs, room temperature
3/4 cup granulated sugar
1/2 cup brown sugar
2 tsp pumpkin pie spice
1/2 tsp salt
1 disk standard 9-inch butter-based pie crust
Instructions
Preheat your oven to 400°F (200°C).
Roll out the chilled dough on a lightly floured surface into a 12-inch circle.
Press the dough into a 9-inch pie dish and trim the excess edges.
Blind bake the crust with pie weights for 10 minutes to set the structure.
Whisk the eggs in a large mixing bowl until fully combined.
Add the granulated and brown sugars, whisking until smooth.
Stir in the pumpkin puree, pumpkin pie spice, and salt until uniform.
Gradually whisk in the evaporated milk until the mixture is fully emulsified.
Pour the custard into the prepared crust and bake at 400°F for 10 minutes.
Reduce oven temperature to 350°F and bake for an additional 45 minutes until the edges are set but the center has a slight wobble.
Notes
Ensure all ingredients are at room temperature before mixing to prevent curdling. Let the pie cool completely on a wire rack for at least 4 hours before slicing to allow the custard to set firmly.
- Prep Time: 20
- Cook Time: 55
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg