How to Make Pumpkin Pie


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

Step 1

Put an oven rack in the center of the oven and preheat to 375 degrees F.

Step 2

Put eggs into a food processor or large mixing bowl and whisk well.

Step 3

Add pumpkin, evaporated milk, sugar, brown sugar, cinnamon, ginger, nutmeg, cloves and salt, and mix. Set aside.

Step 4

Warm the pie crust in the oven until it is hot to the touch.

Step 5

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.

Step 6

Cool pie on a rack and refrigerate. Serve either cold, at room temperature or slightly warmed.

Tips & Warnings

  • If you're not intimidated by making pie crust, then substitute a homemade pie crust for the prepared one. See "How to Make Pie Crust Dough."
  • You can substitute fresh pumpkin puree for canned puree.
  • You can substitute 1 1/2 c. light cream, or a combination of 3/4 c. milk and 3/4 c. heavy cream, for the evaporated milk.
  • If the pie is overcooked, it may crack.
  • Pumpkin pies do not freeze well.
  • Pumpkin pie is best served within a day of baking, because the crust will begin to soften after baking.
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