Classic Canned Pumpkin Pie

• •1 unbaked standard 9-inch pie crust, chilled in pie pan
• •15 oz 100% pure canned pumpkin puree (not pie mix)
• •2 large eggs, room temperature
• •0.5 cup granulated sugar
• •0.3 cup packed light brown sugar
• •1 teaspoon ground cinnamon
• •0.5 teaspoon ground ginger
• •0.3 teaspoon ground nutmeg
• •0.1 teaspoon ground cloves
• •0.5 teaspoon fine salt
• •1.3 cup evaporated milk
• •1 teaspoon pure vanilla extract

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Position an oven rack in the lower-middle position.

2. 2

   In a small bowl, whisk together the granulated sugar, light brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until evenly combined.

3. 3

   In a large mixing bowl, lightly beat the eggs. Whisk in the canned pumpkin puree and vanilla extract until completely smooth.

4. 4

   Add the dry sugar and spice mixture to the pumpkin mixture and whisk until well incorporated.

5. 5

   Gradually pour in the evaporated milk, whisking gently until the custard filling is silky and uniform.

6. 6

   Carefully pour the pumpkin custard filling into the chilled, unbaked pie crust.

7. 7

   Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for an additional 35 to 40 minutes, or until the edges are set and the center has a slight, gelatin-like jiggle when gently tapped.

8. 8

   Transfer the pie to a wire cooling rack and let it cool completely to room temperature (about 2 to 3 hours) to allow the custard to fully set before slicing into generous portions.

Chef's Tips

• 💡Ensure you use 100% pure canned pumpkin rather than canned pumpkin pie mix, which already contains sweeteners and spices.
• 💡If the crust edges begin to brown too quickly around the 30-minute mark, cover the edges loosely with foil or a pie crust shield.
• 💡Cooling the pie completely is essential; slicing it while warm will cause the filling to weep and lose its structure.