Spiced Pumpkin Pie
Enjoy the perfect homemade pumpkin pie featuring a smooth spiced filling in a flaky crust, served chilled for your Thanksgiving dessert table.
Equipment
- oven
- mixing bowl
- whisk
- measuring cups
- measuring spoons
- pie plate
- baking sheet
- knife
- cutting board
Ingredients
- 1 can pumpkin puree 15 ounce
- 1 can evaporated milk 12 fluid ounce
- 2 large eggs at room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 unbaked pie crust 9 inch
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Place an oven rack in the center of the oven. If using a homemade pie crust, roll it out and gently fit it into a 9-inch pie plate, then crimp the edges decoratively. If using a store-bought crust, simply unroll it into the pie plate.
- In a large mixing bowl, combine the granulated sugar, packed light brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Whisk these dry ingredients together thoroughly until no lumps remain and the spices are evenly distributed throughout the sugars.
- In a separate medium bowl, whisk together the pumpkin puree, evaporated milk, large eggs, and vanilla extract until the mixture is completely smooth and well combined, showing a uniform orange color.
- Gradually add the wet pumpkin mixture to the dry sugar and spice mixture in the large bowl, whisking continuously until the batter is completely smooth and uniform in consistency. Ensure all ingredients are fully incorporated without overmixing.
- Carefully pour the pumpkin filling into the unbaked 9-inch pie crust. For easier handling and to catch any potential spills, place the pie plate on a sturdy baking sheet before transferring it to the oven.
- Bake the pie for 15 minutes at 425 degrees Fahrenheit. After 15 minutes, reduce the oven temperature to 350 degrees Fahrenheit without opening the oven door, and continue baking for an additional 40 to 50 minutes.
- The pie is done when a knife inserted about one inch from the edge comes out clean, and the center is mostly set with only a slight jiggle. The edges of the pie crust should be golden brown. If the crust starts to brown too quickly, you can loosely cover it with a strip of aluminum foil.
- Remove the pie from the oven and transfer it to a wire rack to cool completely for at least 2 to 3 hours, or until it reaches room temperature. For the best texture and flavor, allow the pie to chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.
Notes
For the best texture and flavor, allow the pie to chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.