Description
Pumpkin pie is obviously the dessert Thanksgiving tables can’t go without: a crisp crust holding a smooth, spiced custard that’s creamy, not heavy. I love it! This is my take on the classic version, made with a can of pumpkin, evaporated milk and the usual warm spices.
Ingredients
For the Crust
- 1 unbaked deep-dish 9-inch (23 cm) pie crust, homemade or store-bought
For the Filling
- 1 can (15 oz / 425 g) 100 percent pumpkin puree
- 1 can (12 oz / 354 ml) evaporated milk
- 2 large eggs
- 3/4 cup (150 g) granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
For Serving
- Whipped cream
Instructions
Heat the oven to 425°F (220°C). Fit the crust into a deep-dish 9-inch pie plate and crimp the edge. Line with foil and fill with pie weights.
Bake for 12 minutes, remove the foil and weights, and bake 5 minutes more. Reduce the oven to 350°F (175°C).
Whisk the sugar, cinnamon, ginger, cloves and salt together in a large bowl. Whisk in the eggs, then the pumpkin, then the evaporated milk until smooth.
Set the pie plate on a baking sheet and pour in the filling. Bake for 45 to 55 minutes, until a knife inserted halfway between the center and the edge comes out clean.
Cool on a wire rack for 2 hours, then refrigerate if you’re not serving it within the hour. Serve at room temperature or chilled, with whipped cream.
Notes
- Store covered in the fridge for up to 4 days.
- Make ahead: bake up to 2 days in advance. A baked, cooled pie freezes well, wrapped tightly, for up to 1 month; thaw it overnight in the fridge.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Fat: 12 g
- Carbohydrates: 43 g
- Protein: 6 g