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Classic Pumpkin Pie
Melissa Hart

Classic Pumpkin Pie

Pumpkin pie needs enough spice to smell like fall and enough salt to keep the filling from tasting flat. Evaporated milk gives a steady custard without excess water. A small center wobble is right; a cracked ring near the crust means it stayed in too long.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 unbaked 9-inch All-Purpose Flaky Pie Crust
  • 15 oz canned plain pumpkin puree
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 12 oz evaporated milk
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract

Method
 

  1. Heat the oven to 425°F and set the crust on a rimmed sheet pan.
  2. Whisk the pumpkin, brown sugar, eggs, evaporated milk, cinnamon, ginger, cloves, salt and vanilla until smooth.
  3. Pour the filling into the crust and bake for 15 minutes.
  4. Lower the oven to 350°F without opening the door and bake for 40 to 45 minutes more until the outer filling is set and the center wobbles slightly.
  5. Cool for at least 3 hours before slicing.