Description
This classic autumnal dessert features a smooth, spiced custard nestled within a perfectly flaky, buttery crust. By balancing high-quality pumpkin puree with rich evaporated milk and a precise blend of warm spices, this recipe achieves an iconic, silk-like texture. Perfect for holiday dinners, this professional-grade method ensures a firm set and clean slices every time, making it the ultimate centerpiece for your seasonal celebration.
Ingredients
15 oz canned 100% pumpkin puree
12 oz evaporated milk
3/4 cup granulated sugar
2 large eggs, room temperature
2 tsp pumpkin pie spice
1/2 tsp salt
1 9-inch deep-dish pie crust
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Line your 9-inch pie dish with the pastry dough and crimp the edges.
In a large mixing bowl, whisk the eggs until fully combined and slightly frothy.
Add the pumpkin puree, granulated sugar, salt, and pumpkin pie spice to the eggs, stirring until uniform.
Gradually pour the evaporated milk into the pumpkin mixture while whisking constantly to ensure a smooth consistency.
Pour the custard filling into the prepared pie crust.
Bake at 425 degrees Fahrenheit for 15 minutes, then reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 35 minutes or until a knife inserted near the center comes out clean.
Cool completely on a wire rack before slicing.
Notes
Ensure ingredients are at room temperature before starting to help the custard emulsify properly. Do not use canned pumpkin pie filling, as it contains added sugar and spices. Store leftover pie in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg