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Pumpkin Pie Recipe

Pumpkin Pie Recipe
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A classic, easy-to-make pumpkin pie with a rich, creamy filling and flaky crust, perfect for any fall gathering.

Ingredients

Scale
  • 1 refrigerated pie crust
  • ¾ cup granulated sugar
  • ½ teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 2 large eggs
  • 1 can pumpkin puree 15 ounce
  • 1 can evaporated milk 12 ounce

Instructions

  1. Press the refrigerated pie crust into a 9-inch pie plate.
  2. Flute the edges of the pie crust with your thumb.
  3. In a mixing bowl, combine the granulated sugar, kosher salt, cinnamon, ground ginger, and ground cloves.
  4. Add the 2 large eggs to the spice mixture.
  5. Whisk the mixture until it is well blended.
  6. Add the 15-ounce can of pumpkin puree to the bowl.
  7. Add the 12-ounce can of evaporated milk to the bowl.
  8. Stir all ingredients together until just combined.
  9. Pour the pumpkin filling into the prepared pie crust.
  10. Bake in a preheated 425 degree Fahrenheit oven for 15 minutes.
  11. Cover the pie crust edges with foil or a pie shield.
  12. Lower the oven temperature to 350 degrees Fahrenheit.
  13. Continue to bake for an additional 40-45 minutes.
  14. Insert a toothpick into the center of the pie to check for doneness; it should come out clean.
  15. Remove the pie from the oven.
  16. Cool the pie completely at room temperature.
  17. Refrigerate the pie until ready to serve.

Notes

Always use 100% pure pumpkin puree, not pumpkin pie filling.
Cover the pie crust edges with foil to prevent burning during baking.
Do not overbake; the pie will continue to set as it cools.
For best results, chill the pie for several hours before slicing and serving.

Find it online: https://sweetcraftrecipes.com/easy-pumpkin-pie-recipe/