Pumpkin Pie -

Pumpkin Pie

Warm spices, sugar and pumpkin come together in a perfectly flaky and buttery crust, ready to adorn your holiday table.

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Course: Dessert

Cuisine: American

Keyword: cinnamon, pumpkin, sweet

Prep Time: 20

Cook Time: 1

Servings: people

Calories: 147kcal

Author: Candace Bourzac

Ingredients

15 ounce an of pumpkin puree
8 ounces evaporated milk
2 eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt

Instructions

Preheat the oven to 425 F and place a metal sheet pan on the bottom rack of the oven.
Roll out pie dough to a 12-inch circle that is about 1/8 inch thick. Fit to a 9-inch pie plate. Trim the edges so there is just about a 1-inch overhang. Set in the fridge while you put together the filling.
In a large bowl using a whisk or hand mixer, add the eggs and lightly beat until just combined.
Add in the 15-ounce can of pumpkin, 8 ounces of evaporated milk, 2 tablespoons flour, 1/2 cup sugar, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/2 teaspoon cinnamon, and 1/4 teaspoon of salt. Stir to combine fully.
Get the prepared pie plate out of the fridge and add the pie filling to it. Fold the pie crust edges underneath themselves to form the crust edge. Flute or crimp the edges.
Place in the preheated oven on the sheet pan. Bake for 15 minutes at 425 F, then reduce heat to 350 F and bake for 35-45 minutes. Edges should be golden brown and the pie will still be a bit jiggly in the middle when it's done. It will continue to cook for a bit when you pull it out of the oven. If the center is not jiggly when you pull it out, it is overcooked.
Remove the pie from the oven and let set on the counter for at least two hours so it can 'set up'. It's best to make this pie early in the morning before you will serve it, or the night before.
Enjoy with sugared cranberries, pie crust cutouts, chopped pecans, and whipped cream.

Notes

Wrap pumpkin pie in plastic wrap and store it in the fridge for up to three days.
You can freeze pumpkin pie as well. Make sure the pie is fully cooled down first. Wrap in plastic wrap tightly until thoroughly covered and put in the freezer. Freeze for up to two months for best results. Thaw out overnight in the fridge.
You can also freeze individual pieces of pumpkin pie so you don't have to thaw out a whole pie when the pumpkin pie craving hits. Just wrap each piece in plastic wrap fully, then put them in the freezer. Freeze for up to two months. Thaw out in the fridge overnight.
You can make the pie filling the night before you need it and store it in the fridge. This helps the flavors come together.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition