Description
Master the art of the perfect autumn dessert with this foolproof pumpkin pie recipe. By using a precise ratio of pumpkin puree and evaporated milk, you can achieve a velvety, crack-free custard every time. This recipe uses a convenient store-bought crust to ensure a crispy base with minimal prep work. It is the ultimate stress-free centerpiece for your Thanksgiving table, balancing warm spices and silky texture to impress guests of all skill levels.
Ingredients
15 oz pumpkin puree (canned, not pie filling)
12 oz evaporated milk
2 large eggs (room temperature)
3/4 cup granulated sugar
2 tsp pumpkin spice
1/2 tsp salt
1 store-bought 9-inch deep dish pie crust
Instructions
Preheat your oven to 425 degrees Fahrenheit.
In a large mixing bowl, whisk the eggs until fully combined.
Add the pumpkin puree, granulated sugar, salt, and pumpkin spice to the eggs and stir until the mixture is smooth.
Gradually pour in the evaporated milk while whisking constantly to ensure a smooth, uniform custard base.
Pour the filling into the pie crust.
Bake at 425 degrees Fahrenheit for 15 minutes.
Reduce oven temperature to 350 degrees Fahrenheit and bake for an additional 35 minutes until the center is set.
Cool completely on a wire rack before serving to allow the custard to firm up.
Notes
Ensure you are using pure canned pumpkin, not sweetened pumpkin pie filling. Using room temperature eggs helps the custard emulsify properly. For extra depth of flavor, you can substitute the granulated sugar with light brown sugar.
- Prep Time: 15
- Cook Time: 50
- Category: Desserts
- 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