Pumpkin Pie

Name: Pumpkin Pie
Total time: 70 min
Yield: 8 servings
Cuisine: Bakery
Ingredients: 1 unbaked 9-inch pie crust; 1 can (15 oz) pumpkin puree; 1 can (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

A smooth, spiced pumpkin custard baked in a pie crust.

70 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy

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Instructions

6 steps

1
Preheat the oven to 425°F (220°C). Unroll the pie crust, press it into a 9-inch pie dish, and crimp the edges. Chill in the freezer for 15 minutes.

2
In a small bowl, whisk together the sugar, cinnamon, ginger, cloves, and salt.
3
In a large bowl, lightly beat the eggs. Stir in the pumpkin puree and the sugar-spice mixture until fully combined.
4
Gradually whisk in the evaporated milk until the mixture is completely smooth and liquid.
5
Place the chilled pie crust on a baking sheet to catch spills. Carefully pour the pumpkin filling into the crust.
6
Bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 35-45 minutes. The pie is done when the edges are set but the center still jiggles slightly. Cool completely on a wire rack for at least 2 hours before serving.

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