Description
A quintessential holiday centerpiece featuring a silky, spiced pumpkin custard nestled inside a perfectly crisp, blind-baked buttery crust. This traditional recipe balances the earthiness of pumpkin puree with a warming blend of cinnamon, ginger, nutmeg, and cloves. The addition of evaporated milk ensures a luxurious, decadent mouthfeel that cuts beautifully and holds its shape, making it the perfect finish for any festive autumn gathering.
Ingredients
1 disk pie crust
15 oz 100% pure pumpkin puree
12 oz evaporated milk
2 large eggs, room temperature
3/4 cup granulated sugar
2 tsp pumpkin pie spice
1/2 tsp salt
Instructions
Preheat oven to 375 degrees Fahrenheit.
Roll out the chilled dough to a 12-inch diameter and fit into a 9-inch pie dish.
Crimp the edges decoratively and blind-bake the crust for 10 minutes.
Whisk eggs, sugar, and spices together in a large bowl until smooth.
Stir in the pumpkin puree until fully incorporated.
Slowly pour in the evaporated milk while stirring constantly.
Pour the filling into the pre-baked crust.
Bake for 45 minutes or until the center is set but still has a slight wobble.
Notes
Ensure the crust is chilled before rolling to maintain flakiness. Use 100% pure canned pumpkin rather than pumpkin pie filling to control the sugar and spice levels. For a deeper flavor, brown sugar can be substituted for part of the granulated sugar.
- Prep Time: 20
- Cook Time: 55
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg