Ingredients
Scale
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- 1 (15-oz) can pure pumpkin puree (NOT pie filling)
- 1 (12-oz) can evaporated milk
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 3 large eggs
- 1 tbsp all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp pure vanilla extract
- 1/4 tsp salt
Instructions
- Prep: Preheat oven to 425°F (220°C). Wrap the edges of your pie crust gently with small strips of aluminum foil (this prevents burning!). Place a clean baking sheet on the middle rack while the oven preheats (this helps prevent a soggy bottom!).
- Mix Dry: In a large mixing bowl, whisk together the brown sugar, granulated sugar, flour, and all the spices (cinnamon, ginger, nutmeg, cloves, and salt). Set aside.
- Mix Wet: In a separate bowl, lightly whisk the 3 eggs, pumpkin puree, and vanilla extract until just combined.
- Combine & Pour (The Secret!): Slowly whisk the evaporated milk into the pumpkin mixture. Now, slowly pour the wet mixture into the dry ingredients, whisking gently until just combined. Do not over-mix!
- Bake (The Two-Step Method): Carefully pour the filling into the unbaked crust. Place the pie onto the preheated baking sheet in the oven.
- Step 1 (High Heat): Bake at 425°F for 15 minutes.
- Step 2 (Low Heat): Reduce the temperature to 350°F (175°C) and continue to bake for another 35-45 minutes.
- Cool Completely: The pie is done when the edges are set (1-2 inches in from the crust), and the center has a slight gentle jiggle. Remove from the oven, remove the foil strips, and let it cool completely on a wire rack for 2-3 hours.
Notes
- The “Jiggle Test”: The pie is done when the center still has a slight jiggle! If you wait until it is totally firm, it will overcook and crack as it cools.
- Soggy Bottom Fix: Baking the pie on a preheated baking sheet is the #1 trick to keeping your pumpkin pie crust crisp!
- Cracking Prevention: Never over-mix the filling, and always let the pie cool slowly and completely on a wire rack before slicing.
- Storage: Because the filling is an egg-rich custard, you must cover the pie and store it in the refrigerator. It will keep for 3-4 days.
- Fresh Pumpkin: If you are using pumpkin pie recipe with fresh pumpkin, you must strain it first, as fresh pumpkin has more water than the canned kind.
- Prep Time: 15
- Cooling Time: 120
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American