Pumpkin Pie
This pumpkin pie is a celebration of seasonal flavors, marrying the rich, velvety smoothness of fresh pumpkin puree with a symphony of warm spices.
Equipment
- 1 9 or 10" Pie Crust Store bought or Make your own
Ingredients
For a 9" Pie
- 2 large Eggs
- ¾ cup Sugar
- 1 16 oz Can, pumpkin (not pumpkin pie filling)
- 1 12 oz Evaporated Milk
- 1 tsp Ground Cinnamon
- ½ tsp Salt
- ½ tsp Ground Ginger
- ¼ tsp Ground Cloves
For a 10" Pie
- 3 large eggs
- 1 cup Sugar
- 2¾ cups canned pumpkin
- 2¼ cups evaporated milk
- 1½ tsp ground cinnamon
- ¾ tsp salt
- ¾ tsp ground ginger
- ½ tsp ground cloves
For Sweetened Whipped Cream (1½ cup yield)
- ¾ cup Chilled, heavy whipping cream
- 2 Tbsp confectioners or granulated sugar
Instructions
- Preheat the oven to 425℉
- Prepare your favorite pastry or buy one (link to my pie crust recipe is above)
- In a bowl, beat eggs slightly with a hand blender, one at a time beat in all remaining ingredients.
- Place pastry lined pie plate on oven rack: pour in the filling.
- Bake for 15 minutes
- After 15 minutes, reduce the oven temperature to 350℉ and continue baking for 45 minutes for a 9" pie, or 55 minutes for a 10" Pie, until a knife inserted into the center comes out clean.
- Remove from oven, when done let cool. Refrigerate once it is cool until you are ready to serve it. At least 4 hours.
- Serve with Sweetened Whipped Cream, if desired
Sweetened Whipped Cream
- Beat the chilled whipping cream and sugar in a bowl until stiff. Using a chilled bowl helps. Top each slice of pie with a dollop of whipped Cream just before serving.