Ingredients
Equipment
Method
Prepare Your Oven and Crust
- Preheat your oven to 425°F (220°C). Place your unbaked pie crust into a 9-inch pie dish, pressing it gently into the corners and trimming any excess dough. For a crispier crust, you can chill it in the fridge while you prepare the filling.
Mix the Pumpkin Filling
- In a large mixing bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and cloves. Whisk until the spices are evenly distributed through the pumpkin. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
Incorporate the Evaporated Milk
- Slowly pour in the evaporated milk while whisking continuously. This step is crucial for a silky custard texture. Make sure the filling is well combined but do not overbeat, as too much air can cause cracks during baking.
Fill the Pie Crust
- Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula. Be careful not to overfill; leave a small gap near the rim to prevent spills.
Bake Your Pumpkin Pie
- Place the pie on the center rack of your preheated oven. Bake at 425°F for 15 minutes to set the crust. Then, reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is mostly set but still slightly jiggly in the center.
Cool and Serve
- Remove the pie from the oven and place it on a cooling rack. Let it cool completely for at least 2 hours to allow the filling to firm up fully. Serve with whipped cream or your favorite topping for an extra indulgent touch.
Notes
- Use a pie crust shield or aluminum foil to protect crust edges from burning during baking.
- Store leftover pumpkin pie covered in the refrigerator for up to 4 days or freeze for up to 2 months.
- Avoid overmixing the filling to prevent cracks and ensure a smooth custard texture.