Made from fresh or canned pumpkin, pumpkin pie is the quintessential autumn treat. For a firmer pie, use just two eggs. For a creamier custard, use three eggs. Serves about eight.
Things You'll Need
- 1/3 c. firmly packed brown sugar
- 1/2 c. sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp. ground cloves
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
- 2 or 3 eggs
- 1 1/2 c. evaporated milk
- 2 c. pumpkin puree
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Put an oven rack in the center of the oven and preheat to 375 degrees F.
Put eggs into a food processor or large mixing bowl and whisk well.
Add pumpkin, evaporated milk, sugar, brown sugar, cinnamon, ginger, nutmeg, cloves and salt, and mix. Set aside.
Warm the pie crust in the oven until it is hot to the touch.
Pour the pumpkin filling into the warmed pie crust and bake about 35 to 40 minutes, or until filling is set but still a bit quivery, like gelatin, when lightly nudged.
Cool pie on a rack and refrigerate. Serve either cold, at room temperature or slightly warmed.