Pumpkin Pie
PDF
- Yield
- 1 pie
- Prep
- 0:20:00
- Cook Time
- 0:55:00
- Cuisine
- American
- Filed Under
- Desserts
- If using homemade or sheet crust, line a 9-inch pie dish and crimp edges. Chill until ready to use.
- Whisk sugar, spices, and salt in a large bowl.
| 3⁄4 cup |
Light Brown Sugar |
| 1⁄2 tsp |
Cinnamon |
| 1⁄2 tsp |
Ground Ginger |
| 1⁄4 tsp |
Ground Nutmeg |
| 1⁄8 tsp |
Ground Cloves |
| 1⁄2 tsp |
Table Salt |
- Add pumpkin, milk, and eggs. Whisk until well combined.
| 15 oz |
Pumpkin Puree |
| 12 oz |
Evaporated Milk |
| 3 each |
Eggs |
- Pour into pie shell. Brush edges with egg wash if desired.
- Bake for 15 minutes. Reduce temperature to 350 °F.
- Continue baking for another 40 minutes, or until filling is puffed and center jiggles slightly.
- Cool completely on wire rack.
- If making ahead, cover and refrigerate up to 2 days.
