Pumpkin Pie
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic, spiced pumpkin pie featuring a rich custard base of evaporated milk, whole milk, and warm autumn spices. Baked first at a high temperature to set the crust, then finished low and slow for a perfectly silky texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | 2 hours | 8 servings |
🔪 Key Equipment
- Mixing bowl
- Whisk
- 9-inch pie dish
Ingredients
Pie Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 cups | Pumpkin | puree |
| 3/4 cup | Sugar | None |
| 1/2 tsp | Salt | None |
| 1/4 to 1/2 tsp | Ginger | ground |
| 1/4 to 1/2 tsp | Nutmeg | ground |
| 1/4 to 1/2 tsp | Cloves | ground |
| 1 to 1 1/4 tsp | Cinnamon | ground |
| 3 | Eggs | slightly beaten |
| 6 oz (3/4 cup) | Evaporated Milk | None |
| 1 cup | Milk | None |
Instructions
Step 1: Preparation and Mixing
- Preheat your oven to 450°F.
- In a large mixing bowl, lightly beat the 3 eggs.
- Add the 1 1/2 cups pumpkin, 3/4 cup sugar, 1/2 tsp salt, 1/4 to 1/2 tsp ginger, 1/4 to 1/2 tsp nutmeg, 1/4 to 1/2 tsp cloves, and 1 to 1 1/4 tsp cinnamon to the beaten eggs and whisk until thoroughly combined.
- Gradually stir in the 6 oz evaporated milk and 1 cup milk until the mixture is smooth and uniform.
Step 2: Baking
- Pour the prepared filling into an unbaked 9-inch pie shell.
- Bake in the preheated oven at 450°F for 10 minutes.
- Reduce the oven temperature to 325°F and continue baking for 50 minutes, or until a knife inserted near the center comes out clean and the custard is set with only a slight, gentle jiggle in the middle.
- Allow the pie to cool completely on a wire rack before slicing and serving.
💡 Make-Ahead & Storage: This pie can be baked up to 24 hours in advance. Once cooled completely, cover loosely and store in the refrigerator.
Original Recipe Scan
