Pumpkin Pie
2 hrs 5 min12
A classic spiced pumpkin custard pie with evaporated milk, baked in a deep-dish crust until just set.
| prepPreheat oven to 425°F / 220°C | |||||||
| 2 large eggs | Beat eggs & pumpkin | Mix in sugar & spices | Stir in evaporated milk | Pour into crust | Bake 425°F / 220°C, 15 min | Reduce to 350°F / 175°C, bake 40–50 min until set | Cool completely on rack |
| 425 g canned pumpkin puree | |||||||
| 150 g granulated sugar | |||||||
| 1 teaspoon ground cinnamon | |||||||
| 1/2 teaspoon salt | |||||||
| 1/2 teaspoon ground ginger | |||||||
| 1/4 teaspoon ground cloves | |||||||
| 355 ml evaporated milk | |||||||
| 1 9-inch homemade pie crust (or store-bought, deep dish, unbaked) | |||||||
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