Pumpkin Pie Recipe

This pie is a popular dessert around here year-round.

Note that most other recipes call for "Pumpkin Spice", but it is not worth buying it unless you're making a large number of pies. The spice amounts used here will give you the same result.

Before You Begin

Ingredients

Scale: x ½x ¾x 1x 1¼x 1½x 2x 2½x 3x 4x 5

• 255 grams (1 crust) Pie Crust. I prefer to use a premade Graham Cracker crust. Some people use a regular pie crust
• 425 grams (1 15 oz. can) Pumpkin Puree.
• 150 grams (3/4 cup) Granulated Sugar.
• 2.85 grams (1/2 tsp) Salt.
• 1.32 grams (1 tsp) Cinnamon Powder.
• 0.59 grams (1/4 tsp) Nutmeg Powder (optional).
• 1.00 grams (1/2 tsp) Ginger Powder. If using fresh grated ginger multiply the volume by 4.
• 0.55 grams (1/4 tsp) Clove Powder. Alternatively, use Allspice.
• 355 grams (12 ounces) Evaporated Milk.
• 100 grams (2 whole) Eggs, lightly beaten.

Preparation

1. If you don't have evaporated milk you can make some from whole milk. Start with twice as much whole milk, and simmer it for 30 to 40 minutes until to volume is reduced by half. Avoid boiling.
2. Preheat oven to 220°C (425°F).
3. Lightly beat the eggs in medium-sized bowl.
4. Mix all of the other ingredients.
5. Pour into the pie shell.
6. Bake for 15 minutes. Keep reading.
7. Reduce heat to 180°C (350°F) and bake for an additional 40 to 50 minutes. A knife inserted in the middle should come out moist but mostly clean, and the filling should only be slightly jiggly. You may want to cover with foil after about 30 minutes to prevent the top from burning.
8. Cool on a wire rack.

Serving Suggestions

Storage

References