Nothing says fall like the arrival of pumpkin puree in the super market to use in absolutely fabulous autumn desserts. This is a classic recipe to round out a delicious Thanksgiving dinner; it is my absolute favourite recipe for Homemade Pumpkin Pie. It is simple and unfussy, and I hope it has a place at your table on Thanksgiving this year.
- 1 unbaked 9-inch unbaked pie crust
- ½ cup granulated sugar
- ¼ cup light brown sugar, tightly packed
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 2 eggs
- 15 ounces pure pumpkin puree (1 can)
- 12 ounces evaporated milk
Step 1: Preheat oven to 425ºF.
Step 2: Press your pie crust into a 9-inch pie pan.
Step 3: In a small mixing bowl combine the granulated sugar, brown sugar, salt, cinnamon, ginger, and cloves.
Step 4: In a mixer fitted with a paddle attachment, beat the eggs until light and foamy. Add the pumpkin puree and mix well. With the mixer on low speed, add the sugar spice mixture until completely incorporated. Next, with the mixer on low speed, pour in the milk in a steady stream until the batter is smooth and creamy.
Step 5: Pour evenly batter into your pie crust.
Step 6: Bake the pie for 15 minutes at 425ºF. Then, reduce the temperature to 350ºF and bake for an additional 45 to 50 minutes, or until a knife inserted comes out clean. Cool to room temperature and serve.
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