Description
This easy pumpkin pie offers a smooth, custard-like texture and rich autumnal spices, perfect for any holiday dessert table. By using pure pumpkin puree and evaporated milk, this recipe guarantees a firm set without the fuss of complex techniques. Following this method allows home bakers to achieve professional results with minimal effort, ensuring a balanced, delicious dessert that serves as the anchor of your holiday spread.
Ingredients
15 oz can pure pumpkin puree
12 oz evaporated milk
2 large eggs
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 deep-dish pie shell
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Whisk the eggs in a large mixing bowl until fully combined.
Add the pumpkin puree, sugar, cinnamon, ginger, cloves, and salt to the eggs and mix well.
Slowly stir in the evaporated milk until the mixture is smooth.
Pour the filling into the prepared pie shell.
Bake at 425 degrees Fahrenheit for 15 minutes to set the edges.
Reduce the oven heat to 350 degrees Fahrenheit and bake for an additional 35 minutes.
Notes
Ensure your eggs are at room temperature for the best emulsion. Use a store-bought deep-dish pie crust to save time. The pie is done when a knife inserted near the center comes out clean. Allow the pie to cool completely before slicing for the best texture.
- Prep Time: 15
- Cook Time: 50
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg