Description
Indulge in a classic autumn dessert featuring a velvety, rich custard filling perfectly spiced with warm aromatic notes. This beginner-friendly recipe utilizes a blend of heavy cream and evaporated milk to guarantee a stable, crack-free surface and a smooth texture that melts on the tongue, all housed in a perfectly crisp, blind-baked crust.
Ingredients
15 oz pumpkin puree (pure, not pie filling)
1 cup heavy cream
1/2 cup evaporated milk
3 large eggs, room temperature
3/4 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp fine sea salt
1 deep dish pie crust
Instructions
Preheat oven to 425°F.
Blind bake the pie crust with weights for 10 minutes.
Whisk eggs in a large bowl until fully combined.
In a separate bowl, mix pumpkin puree, brown sugar, and spices.
Fold the pumpkin mixture into the eggs until uniform.
Stir in the heavy cream and evaporated milk until smooth.
Pour the filling into the crust and bake at 425°F for 10 minutes.
Reduce oven temperature to 350°F and bake for an additional 45 minutes until set.
Notes
Ensure your eggs are at room temperature to avoid curdling. The pie is done when the center is slightly wobbly but the edges are set. Allow the pie to cool completely for at least 2 hours before slicing for the best texture.
- Prep Time: 20
- Cook Time: 55
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg