Pumpkin Pie
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Ingredients
- 1 (9-inch) pie crust, homemade or store-bought
- 3⁄4 cup (165g) light brown sugar, packed
- 1⁄2 tsp ground cinnamon
- 1⁄2 tsp ground ginger
- 1⁄4 tsp ground nutmeg
- 1⁄8 tsp ground cloves
- 1⁄2 tsp salt
- 1 (15oz / 425g) can pumpkin puree
- 1 (12oz / 354ml) can evaporated milk
- 3 large eggs, room temperature
Instructions
- If using homemade or sheet crust, line 9-inch pie dish and crimp edges. Chill until ready to use.
- Preheat oven to 400°F.
- Whisk sugar, spices, and salt in large bowl.
- Add pumpkin, milk, and eggs. Whisk until well combined.
- Pour into pie shell. Brush edges with egg wash if desired.
- Bake 15 minutes. Reduce temperature to 350°F.
- Continue baking until filling is puffed and center jiggles slightly, about 40 minutes.
- Cool completely on wire rack.
- If making ahead, cover and refrigerate up to 2 days.