Ingredients
1 (9-inch) unbaked pie crust
2 large eggs
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 can (15 oz) 100% pure pumpkin purée
1 can (12 oz) evaporated milk
Instructions
Step 1: Preheat your oven to 425°F (218°C). Prepare your pie crust by fitting it into a 9-inch deep-dish pie plate and crimping the edges.
Step 2: In a small bowl, whisk together the granulated sugar, brown sugar, flour, salt, cinnamon, ginger, cloves, and nutmeg until well combined.
Step 3: In a large bowl, lightly beat the two eggs. Stir in the pumpkin purée until smooth.
Step 4: Gradually stir the dry sugar and spice mixture into the pumpkin mixture until fully incorporated.
Step 5: Slowly pour in the evaporated milk, whisking gently by hand until the filling is smooth and uniform in color.
Step 6: Pour the filling into the prepared pie shell. Bake at 425°F for 15 minutes.
Step 7: Reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 45 minutes or until a knife inserted near the center comes out clean.
Step 8: Cool the pie completely on a wire rack for at least 2 hours before serving or refrigerating.
Notes
For the best results, ensure your evaporated milk is at room temperature before mixing to prevent the eggs from curdling.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
Keywords: classic pumpkin pie recipe, Thanksgiving dessert, homemade pumpkin pie, holiday baking
