Classic Canned Pumpkin Pie
Classic Canned Pumpkin Pie with a silky, spiced custard filling and a crisp, golden flaky crust.
Ingredients
- •1 unbaked standard 9-inch pie crust, chilled in pie pan
- •15 oz 100% pure canned pumpkin puree (not pie mix)
- •2 large large eggs, room temperature
- •0.5 cup granulated sugar
- •0.25 cup packed light brown sugar
- •1 teaspoon ground cinnamon
- •0.5 teaspoon ground ginger
- •0.25 teaspoon ground nutmeg
- •0.125 teaspoon ground cloves
- •0.5 teaspoon fine salt
- •1.25 cup evaporated milk
- •1 teaspoon pure vanilla extract
Instructions
- 1.
Preheat your oven to 425°F (220°C). Position an oven rack in the lower-middle position.
- 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.
In a large mixing bowl, lightly beat the eggs. Whisk in the canned pumpkin puree and vanilla extract until completely smooth.
- 4.
Add the dry sugar and spice mixture to the pumpkin mixture and whisk until well incorporated.
- 5.
Gradually pour in the evaporated milk, whisking gently until the custard filling is silky and uniform.
- 6.
Carefully pour the pumpkin custard filling into the chilled, unbaked pie crust.
- 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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux