This simple pumpkin pie recipe is made from scratch and is a great holiday treat that you can make ahead of time.
INGREDIENTS
SERVINGS: 8 SLICESPIE CRUST:– 1 store-bought or homemade pie crustPUMPKIN PIE FILLING:– 1 cup light brown sugar (200 grams)– 1 tablespoon all-purpose flour (8 grams)– ½ teaspoon salt– 1 teaspoon ground cinnamon– 1 teaspoon ground ginger– ½ teaspoon ground nutmeg– ⅛ teaspoon ground clove– 3 large eggs at room temperature– 1 (15-ounce can) pumpkin puree (425 grams)– 1 ¼ cups evaporated milk (300 ml)
INSTRUCTIONS
Step 1
Prep pie crust: Preheat oven to 400°F (204°C). Roll dough 12" wide.
Step 2
Next, gently fit the dough into a 9-inch pie pan (at least 1 1/2 inches deep), remove any excess dough, and decorate the edges. Refrigerate for 15–20 minutes while the oven warms.
Step 3
Fork pie crust bottom. Cover the bottom and corners and sides of the pie dough with parchment paper or foil, then fill with pie weights (dry beans or grains work great).
Step 4
For 15 minutes, bake pie crust at 400°F (204°C). Remove foil, parchment, and pie weights from oven. Return the pie crust to the oven for 5 minutes. Cool after removing from oven.
Step 5
Filling prep: Decrease oven temperature to 375°F (190°C). Mix brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
Step 6
Mix eggs lightly in another bowl. Combine pumpkin puree with evaporated milk.
Combine dry and wet components.
Step 7
Fill a partially baked pie crust with pumpkin pie filling. Bake at 375°F (190°C) for 45–50 minutes until the centre is almost set (wobbly). Cover or wrap pie crust edges to prevent overbrowning.
Step 8
Remove from oven and cool on a wire rack for 2–3 hours. Refrigerate tightly covered for several hours or overnight.