Pumpkin Pie
| Fit crust into a 9-in deep-dish pie plate, crimp the edge, chill | ||||||
| Preheat oven to 425°F with a rack in the lower third | ||||||
| 3 large eggs | whisk | whisk in until smooth | pour into crust | bake 425°F 15 min | bake 350°F 50 to 60 min, until center barely jiggles | cool on a rack 2 hr |
| 3/4 cup light brown sugar, packed | ||||||
| 1/2 tsp salt | ||||||
| 1 1/2 tsp ground cinnamon | ||||||
| 1/2 tsp ground ginger | ||||||
| 1/4 tsp ground nutmeg | ||||||
| 1/4 tsp ground cloves | ||||||
| 1 can (15 oz) pumpkin puree (not pie filling) | ||||||
| 1 can (12 oz) evaporated milk or heavy cream | ||||||
| 1 unbaked 9-in deep-dish pie crust | ||||||
- Fit crust into a 9-in deep-dish pie plate, crimp the edge, chill
- Preheat oven to 425°F with a rack in the lower third
Ingredients
- 3 large eggs
- 3/4 cup light brown sugar, packed
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 can (15 oz) pumpkin puree (not pie filling)
- 1 can (12 oz) evaporated milk or heavy cream
- 1 unbaked 9-in deep-dish pie crust
Steps
- whisk: eggs, light brown sugar, salt, ground cinnamon, ground ginger, ground nutmeg, ground cloves
- whisk in until smooth: step 1, pumpkin puree (not pie filling), evaporated milk or heavy cream
- pour into crust: step 2, unbaked 9-in deep-dish pie crust
- bake 425°F 15 min: step 3
- bake 350°F 50 to 60 min, until center barely jiggles: step 4
- cool on a rack 2 hr: step 5
