Description
A quintessential holiday dessert featuring a silky, spiced pumpkin custard nestled within a crisp, buttery pastry shell. This timeless treat achieves the perfect balance of warm autumnal spices and creamy pumpkin flavor. By utilizing a precise ratio of evaporated milk and eggs, this streamlined recipe ensures a stable, velvety set every time, making it the perfect reliable choice for any festive gathering.
Ingredients
15 oz canned pumpkin puree
12 fl oz evaporated milk
3/4 cup granulated sugar
2 large eggs
2 tsp pumpkin spice blend
1/2 tsp salt
1 store-bought pre-baked pie crust
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Whisk the eggs in a large mixing bowl until yolks and whites are fully combined.
Stir in the granulated sugar, pumpkin spice, and salt until smooth.
Add the pumpkin puree and blend until the color is uniform.
Gradually incorporate the evaporated milk, stirring constantly.
Pour the mixture into the prepared pie crust.
Bake at 425 degrees Fahrenheit for 15 minutes.
Reduce oven heat to 350 degrees Fahrenheit and bake for an additional 40 minutes or until a knife inserted near the center comes out clean.
Notes
Ensure you use plain canned pumpkin puree, not pre-sweetened pie filling. Avoid over-whisking the custard to prevent air bubbles that can cause cracking during the cooling process. Allow the pie to cool completely on a wire rack before serving to ensure the filling sets firmly.
- Prep Time: 15
- Cook Time: 55
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg