My Favorite Pumpkin Pie
This outrageously good pumpkin pie is silky smooth, perfectly spiced, and so easy to make.
Servings 10 slices
Calories 249kcal
Ingredients
- ½ cup (100g) granulated sugar
- ½ cup (100g) lightly packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch to ⅛ teaspoon ground cloves
- 2 large eggs preferably room temperature
- 1 15-ounce can (scant 2 cups) pumpkin puree
- 1 tablespoon vanilla extract
- 1 12-ounce can (1½ cups) evaporated milk
- 1 9-inch unbaked deep dish pie crust
Instructions
- Preheat your oven to 425°F.
- In a medium bowl, whisk together granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves until well-mixed and no lumps remain.
- In a large bowl, lightly beat eggs. Add pumpkin puree, vanilla, and the sugar and spice mixture. Whisk until well-combined.
- Drizzle in the evaporated milk while whisking gently. Once milk is mostly incorporated, switch to a silicone spatula and stir a few more times, making sure to scrape the edges and bottom of the bowl so the mixture is uniform in color, but do not over mix.
- Pour mixture into prepared pie crust. Place pie on a baking sheet to catch any drips and set on the lowest rack in your oven. Bake for 15 minutes before setting the oven temperature to 350°F. Bake for an additional 40 minutes to 1 hour, until the pie is set at least two inches from the crust but the center still wobbles slightly or the pie reads 175°F when tested with an instant read thermometer.
- Cool on a wire rack for at least 2 hours before serving. Serve topped with whipped cream, and enjoy!
Nutrition
Calories: 249kcal