Everyone needs a go-to pumpkin pie recipe, and this is the one that never fails me. There are so many versions of pumpkin pie out there, but this is the one I come back to again and again. It truly is a classic. Never mind that my husband think vegetables have no place desserts.
I like to prepare the filling a day ahead, which not only makes things a little easier, it makes the pie taste better too. Just be sure not to over bake your pie, or it could crack. It isn’t going to look quite done when you pull it out of the oven, but it will finish cooking as it cools.
- Pastry for single-crust pie
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 3 large eggs, beaten
- 1 (15 oz. can) pumpkin
- 1 1/4 cups evaporated milk
- In a large mixing bowl, whisk together the sugars, flour, salt, and spices.
- Beat together the eggs, pumpkin, and evaporated milk. Whisk into the dry ingredients.
- Lightly grease a 9 inch pie pan.
- Roll out the pie dough into a circle (about 13 inches wide), and transfer to the prepared pan. Crimp the edges above the rim.
- Refrigerate the crust while preheating the oven to 400°F.
- Pour the filling into the chilled, unbaked pie shell, then place the pie on a cookie sheet.
- Bake for 45 to 50 minutes, until the filling is on the edge, but the center is still wobbly. Remove the pie from the oven and cool on a wire rack.
Who Dished It Up First: Adapted from King Arthur Flour.