Pumpkin Pie
A smooth, gently spiced pumpkin custard in a flaky crust, made with canned pumpkin and evaporated milk. Set it the day before.
- Makes
- 8 slices
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 5 hr 15 min
- Oven
- 425°F, 350°F220°C, 175°C
Vegetarian tip: check the labels on refrigerated pie crust (some pie crusts are made with lard).
Ingredients
Equipment
- 9-inch pie plate23 cm pie plate
- Rimmed baking sheet
Instructions
Heat the oven to 425°F with a baking sheet on a rack in the lower third. Fit the crust into the pie plate and crimp the edge.Heat the oven to 220°C with a baking sheet on a rack in the lower third. Fit the crust into the pie plate and crimp the edge.
Whisk the pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves and salt until completely smooth.
Pour the filling into the crust and set it on the hot baking sheet. Bake for 15 minutes.
Lower the heat to 350°F and bake until the edges are set and the center still wobbles slightly when nudged, 40–45 minutes. It should read about 175°F in the center.Lower the heat to 175°C and bake until the edges are set and the center still wobbles slightly when nudged, 40–45 minutes. It should read about 79°C in the center.
Cool on a rack for at least 2 hours, then chill. The custard finishes setting as it cools.
Notes
- Cracks mean the pie baked too long; take it out while the center still jiggles.
- Keeps 3 days in the fridge. Serve with whipped cream.
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Nutrition estimate
- Calories
- 305
- Protein
- 7 g
- Carbs
- 43 g
- Fat
- 13 g
Per slice, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
