Recipe
Classic Pumpkin Pie
This classic pumpkin pie makes two 9-inch pies with a smooth pumpkin custard baked in unbaked pastry shells. The filling uses pumpkin puree, evaporated milk, eggs, sugar, and warm spices in the familiar ratio home cooks expect for a traditional holiday pie.
Ingredients
2 | pie crust, 9-inch, unbaked |
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1 1⁄2 | cups granulated sugar |
1 | teaspoon salt |
2 | teaspoons ground cinnamon |
1 | teaspoon ground ginger |
1⁄2 | teaspoon ground cloves |
4 | egg, large |
3 1⁄2 | cups pumpkin puree, solid-pack, not pumpkin pie filling |
3 | cups evaporated milk |
Instructions
| 1. | Heat the oven to 425°F and fit the pie crusts into two 9-inch pie plates. |
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| 2. | Whisk the sugar, salt, cinnamon, ginger, and cloves together in a small bowl. |
| 3. | Beat the eggs in a large bowl until evenly blended. |
| 4. | Whisk the pumpkin puree and sugar-spice mixture into the eggs until smooth. |
| 5. | Gradually whisk in the evaporated milk until the filling is fully combined. |
| 6. | Divide the filling between the pie crusts and set the pies on a rimmed baking sheet. |
| 7. | Bake for 15 minutes. |
| 8. | Reduce the oven temperature to 350°F and bake for 40 to 45 minutes more, covering the crust edges with foil if they brown quickly. |
| 9. | Remove the pies when the centers are set but still have a slight wobble. |
| 10. | Cool the pies on a rack for at least 3 hours before slicing or refrigerating. |
Published on Aug 08, 2024 by Luminița