Pumpkin Pie
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https://instructions.wiki/recipes/pumpkin-pie
Makes 8 · 15 min prep · 1 hr cooking
Ingredients
- 1 unbaked 9 inch pie shell, in a standard depth pan
- 1 can (15 oz) pumpkin puree, not pumpkin pie filling
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 can (12 oz) evaporated milk
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Heat the oven to 425F (220C)
Set a rack in the lower third. Put the pie shell on a rimmed baking sheet so it can move in and out of the oven without sloshing.
Whisk the filling
Beat the eggs in a large bowl. Whisk in the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt until uniform. Check the can label before opening it. Pumpkin pie filling is already sweetened and spiced, and it will not work in these quantities.
Add the evaporated milk
Pour in the evaporated milk and whisk until the mixture is smooth and pourable, with no streaks of thick puree left.
Fill the shell
Pour the filling into the shell. It should come to about 1/4 inch below the rim. Any extra can be baked in a buttered ramekin alongside.
Bake 15 minutes at 425F (220C)
The high heat sets the bottom crust before the custard soaks it.
Drop to 350F (175C) and bake 40 to 50 minutes
Do not open the oven for the first 30 minutes at the lower temperature. The pie is done when the outer edge is set and puffed and the center 2 inches still wobbles as a single mass when the sheet is nudged. Baking until the center is firm overcooks the custard and cracks it as it cools.
Cool completely
Cool on a rack for at least 2 hours. The center finishes setting as it cools, and slicing warm gives a loose wedge.
Storage. Refrigerate covered up to 3 days. Serve chilled or at room temperature.
Photo: Kimberly Vardeman, CC BY 2.0.