Easy Pumpkin Pie

nibbleboard.com/recipes/easy-pumpkin-pie

Ingredients

Instructions

1. Preheat your oven to 425°F (220°C). Place the unbaked pie crust in a 9-inch deep dish pie plate and crimp the edges.
2. Whisk the eggs and pumpkin puree together in a large bowl until smooth.
3. Combine the sugar, cinnamon, salt, ginger, and cloves in a small bowl. Add the spice mixture to the pumpkin and whisk until fully incorporated.
4. Gradually stir in the evaporated milk until the filling is smooth and uniform in color.
5. Pour the filling into the unbaked pie crust. Tap the dish gently on the counter to release any air bubbles.
6. Bake at 425°F for 15 minutes.
7. Reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes, until the filling is set around the edges but still jiggles slightly in the center when you give it a gentle shake.
8. Remove from the oven and cool completely on a wire rack for at least 2 hours before slicing. The filling will continue to set as it cools.
9. Serve with a generous dollop of whipped cream and a light dusting of cinnamon.

Nutrition per Serving

Chef Tips

• Use pumpkin puree, not pumpkin pie filling — the pie filling already has sugar and spices mixed in, and it'll throw off the whole recipe.
• I've found that starting at a high temperature and then dropping to 350°F gives you a flaky crust that doesn't get soggy on the bottom.
• The pie will look underdone when you pull it out — the center should still jiggle like Jello. It firms up completely as it cools. Trust the jiggle.
• If your crust edges are browning too fast, tent them with strips of aluminum foil halfway through baking.
• Let the pie cool completely to room temperature before refrigerating. Putting a warm pie in the fridge creates condensation that makes the crust soggy.

Storage

Cover tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days. Pumpkin pie is a custard pie and must be refrigerated within 2 hours of cooling.