Pumpkin pie recipe

Listen to me! If you serve another bland, supermarket-bought disaster this holiday season, I am done. This stunning Pumpkin pie recipe is about showing absolute respect for the ingredients. You need that rich, velvety texture and a golden crust that actually has some character! While you are perfecting your pastry skills, you might want to try my Golden Saffron Brioche Crown for a real showstopper on the table. This Pumpkin pie recipe is not just a dessert; it is a masterclass in flavor balance. Don’t over-spice it, and for heaven’s sake, don’t overbake it. Get it right, or get out of the kitchen! Simple, rustic, and absolutely delicious.

Ingredients for Pumpkin pie recipe

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Instructions to prepare Pumpkin pie recipe

1. Prep: Preheat your oven to 425° F. Don't you dare put that pie in a cold oven!
2. Mix Spices: In a small bowl, mix together the sugar, cinnamon, salt, ginger, and cloves. Smell that? That is the smell of quality.
3. Combine Base: In a large bowl, beat the two eggs lightly. Stir in the pumpkin and the sugar-spice mixture until fully incorporated.
4. Add Milk: Gradually stir in the evaporated milk until the mixture is smooth, silky, and well combined. No lumps, ever!
5. Fill: Pour the mixture carefully into the unbaked pie shell. Fill it with confidence.
6. Bake: Bake in the preheated 425° F oven for exactly 15 minutes to set that pastry.
7. Reduce Heat: Reduce the oven temperature to 350° F. Continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean.
8. Cool: Transfer the pie to a wire rack and let it cool for at least 2 hours. Let it set properly or it will be a mess!

Pumpkin pie recipe Details

Prep Time: PT15M
Cook Time: PT1H5M
Total Time: PT3H20M
Servings: 8

Expert Tips

Substitutions for Pumpkin pie recipe

If you want to elevate this Pumpkin pie recipe, use fresh roasted sugar pumpkin puree instead of canned. If you are out of evaporated milk, heavy cream provides an even richer, more decadent finish that is absolutely stunning.

Errors to Avoid with Pumpkin pie recipe

The biggest crime in the kitchen? Overbaking. If the top cracks, you have failed. The pie should have a slight jiggle in the center when you pull it out of the oven. Also, ensure you use a deep-dish shell; otherwise, you will have filling overflowing everywhere.

Alternative Cooking of Pumpkin pie recipe

For a modern twist on this Pumpkin pie recipe, try making individual tartlets. They cook much faster—usually about 20 minutes—and offer a higher crust-to-filling ratio which is beautiful for elegant dinner parties.

Frequently Asked Questions about Pumpkin pie recipe

Q1: Why is my pumpkin pie filling watery?

It is likely because you did not mix the eggs and milk properly, or you used a "pie mix" instead of 100% pure pumpkin. Follow this Pumpkin pie recipe precisely to ensure a stable, custardy set.

Q2: Can I make this recipe a day in advance?

Absolutely! In fact, I recommend it. It needs that time in the refrigerator for the spices to develop and the texture to firm up. Serve it chilled with a dollop of fresh whipped cream.

Q3: How do I prevent the crust from getting soggy?

Starting the bake at a high temperature, 425° F, is the secret. This sears the pastry and creates a barrier. If you are still worried, brush the raw crust with a light egg wash before adding the filling.