Description
Experience the warmth and comfort of a homemade pumpkin pie, featuring a creamy filling infused with aromatic spices, all nestled within a flaky crust. This timeless dessert is perfect for holiday gatherings or any occasion that calls for a touch of sweetness.
Ingredients
- 1 unbaked 9-inch pie crust
- 2 large eggs
- 1 can (15 ounces) pure pumpkin puree
- 1 cup evaporated milk
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Set oven to 425°F (220°C).
- Prepare Pie Crust: Place the unbaked pie crust into a 9-inch pie dish, trimming and fluting the edges as desired.
- Mix Filling: In a large bowl, whisk the eggs. Add the pumpkin puree, evaporated milk, brown sugar, cinnamon, ginger, nutmeg, and salt. Stir until smooth.
- Assemble Pie: Pour the pumpkin mixture into the prepared pie crust.
- Bake:
- Bake for 15 minutes at 425°F (220°C).
- Reduce temperature to 350°F (175°C) and bake for 40-50 minutes, until a knife inserted near the center comes out clean.
- Cool: Remove from the oven and let cool on a wire rack. Refrigerate for at least 2 hours before serving.
Notes
- Customize the spice blend with cloves or allspice.
- Use a graham cracker crust for a unique twist.
- Substitute evaporated milk with coconut milk for a dairy-free version.
- Store covered in the refrigerator for up to 3 days.
- Freeze for up to 1 month; thaw in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
