Ingredients
Scale
- 2 large eggs
- 15 ounces of pumpkin puree
- 2 teaspoons vanilla
- 1 cup evaporated milk
- 14 ounces of sweetened condensed milk
- 1/2 teaspoon of salt
- 1 1/2 teaspoons of ground cinnamon
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- 1/8 teaspoon of nutmeg
Instructions
- Preheat oven to 425 degrees.
- Mix together all of the dry ingredients in a small bowl.
- Beat eggs in a separate large bowl.
- Stir in pumpkin puree and dry ingredients with the eggs until well combined.
- Gradually stir in evaporated milk and sweetened condensed milk.
- Pour into an unbaked pastry pie crust
- Bake at 425 degrees for 15 minutes.
- Then, reduce the temperature to 350 degrees and bake for another 45-60 minutes, until the pie is no longer jiggly in the middle. Insert a knife into the middle and if it comes out clean, it’s done.
- Let it rest for 2 hours and serve at room temperature. Or refrigerate for up to 3 days if not serving immediately.
- Serve topped with homemade whipped cream or ice cream.
Notes
- Use a deep 9-inch pie crust or else the filling with run over the sides. If you don’t have a deep pie plate, then place the pie place on a baking sheet to catch any spills.
- For bourbon pumpkin pie, add 2 tablespoons of bourbon with the milk.
- For the best flavor, make a day or two ahead. The pie tastes even better on day 2!
- Prep Time: 15 minutes
- Rest Time: 2 hours
- Cook Time: 55 minutes
- Category: dessert, pies
- Cuisine: American