Smooth, spiced pumpkin custard of pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger and nutmeg in a flaky crust. The Thanksgiving classic; serves 8.
No Thanksgiving is complete without pumpkin pie. This one uses canned pumpkin puree (not pie filling) and evaporated milk for a silky, sliceable custard.
Bake it a day ahead; it slices best cold and the spices mellow overnight.
Ingredients
Pie
1 unbaked 9-inch deep-dish pie crust
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
1 (12 ounce) can evaporated milk
2 eggs plus 1 egg yolk
3/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt
For serving
Whipped cream, for serving
Instructions
Heat the oven. Heat the oven to 425°F. Set the crust in its pie plate on a sheet pan.
Mix. Whisk the pumpkin, evaporated milk, eggs, yolk, brown sugar, spices and salt until smooth.
Fill. Pour into the crust.
Bake. Bake 15 minutes, then lower to 350°F and bake 35 to 45 minutes more, until the edges are set and the center jiggles slightly, or a thermometer in the center reads 175°F.
Cool. Cool on a rack 2 hours, then refrigerate. Serve with whipped cream.
Tips
Cracks mean it baked too long; take it out while the center still jiggles a little.
Use 2 teaspoons pumpkin pie spice in place of the separate spices if you like.
