Pumpkin Pie
Pumpkin Pie
Ingredients
- 1 cup pumpkin puree (canned or fresh)
- 3 eggs
- 1 egg yolk (optional for a more custard texture)
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp freshly grated nutmeg
- ½ tsp salt
- ¾ cup brown sugar
- 1 cup milk
- ½ cup heavy cream or evaporated milk
- 1 (9-inch) unbaked pie crust – blind-baked
Instructions
- Preheat the oven to 350°F.
- In a small bowl, whisk together sugar and spices. Set aside.
- In a large bowl, whisk together pumpkin, milk, and eggs until well combined. Add sugar and mix thoroughly.
- Pour the filling into a par-baked pie shell. Cover with a pie crust cover or aluminum foil to prevent the edges from burning. Remove the cover 15 minutes before the pie is finished baking.
- Bake for 40-50 minutes until the center slightly jiggles and the edges are puffed up. The center of the pie should reach 175°F.
- et the pie cool completely before serving.
