Easy Pumpkin Pie (Print Version)
# Ingredients:
→ For the Crust
01 -
1 ready-made pie crust or your favorite homemade version
→ For the Creamy Pumpkin Filling
02 -
1 cup packed light brown sugar
03 -
1 tablespoon all-purpose flour
04 -
½ teaspoon fine salt
05 -
1 teaspoon warm ground cinnamon
06 -
1 teaspoon fresh ground ginger
07 -
½ teaspoon fragrant ground nutmeg
08 -
⅛ teaspoon aromatic ground cloves
09 -
3 large eggs, brought to room temperature
10 -
1 can (15 oz) pure pumpkin puree
11 -
1¼ cups rich evaporated milk
# Instructions:
01 -
Heat your oven to 400°F. Roll out your pie dough into a 12-inch circle, then gently nestle it into a deep 9-inch pie dish. Trim any overhang and crimp the edges however you like. Pop it in the fridge for 15-20 minutes to firm up.
02 -
Poke holes all over the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and paper. Bake another 5 minutes until lightly golden. Set aside to cool.
03 -
Turn your oven down to 375°F. In a big bowl, whisk together the brown sugar, flour, salt, and all those wonderful spices until everything's evenly distributed.
04 -
In another bowl, gently beat the eggs, then stir in the pumpkin puree and evaporated milk until smooth and creamy.
05 -
Pour the pumpkin mixture into the spice mixture and stir until completely combined and silky smooth.
06 -
Pour the filling into your prepared crust. Bake for 45-50 minutes until the center is almost set but still has a slight jiggle. If the edges start browning too much, cover them with foil.
07 -
Let the pie cool on a wire rack for 2-3 hours, then refrigerate for several hours or overnight before serving. This helps it set up beautifully.
# Notes:
01 -
This pie keeps beautifully in the fridge for up to 4 days when covered tightly.
02 -
Feel free to swap all the individual spices for 2-2½ teaspoons of store-bought pumpkin pie spice if that's what you have on hand.
03 -
Both the crust and filling can be made ahead - the crust keeps for 2-3 days wrapped in the fridge, and the filling can be made a day early.