I love homemade pumpkin pie with a healthy dose of whip cream. This pumpkin pie recipe is flavored perfectly and has a smooth and rich consistency. This dessert is a fall and winter favorite at our house. My boys gobble it up (Thanksgiving pun intended).
For holiday meal planning, this dessert can be made ahead of time. Similarly, my cranberry sauce recipe can be made the day before too. I prefer pumpkin pie the next day because the flavors are enhanced.
Pumpkin pie is actually simple to make, but the cooking time is crucial to creating perfect pumpkin pie. I use the a similar cooking process when I make cheesecake which is also a custard-type pie. I cook at high heat for the first 15 minutes, then lower the temperature for 40 minutes, and finally turn off the oven and leave the pie in the cooling oven for an hour.
- 1 9 inch deep pie dish
- 3/4 cup sugar
- 2 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 3 eggs
- 1 15 ounce can pure pumpkin puree
- 1 12 ounce can evaporated milk
- Preheat oven to 425 degrees
- Combine sugar, cinnamon, salt, ginger, cloves and nutmeg in mixer.
- Add eggs and mix to combine, add pumpkin and mix till smooth.
- Add evaporated milk slowly.
- Pour into pie shell.
- Bake for 15 min, reduce temperature to 350 degrees and bake for 40 min (the center should be still slightly jiggly), turn off oven and let pie sit in cooling oven for 1 hour.
- Remove from oven, cool till room temperature, Chill and top with whip cream to serve.
- I used a 9 1/2 inch pie pan. If you overfill your pie, it will pull away from the pie crust.
- I suggest that you mix the evaporated milk slower than I did in this version. It left a lot of air bubbles in the filling, which I probably could have let the pie settle a bit before popping it in the oven. The center of this pie was slightly lighter in color, but it still tasted amazing.
- In the past, I been know to forget to bake at high temperature in the beginning. The pie tends to crack a bit more and I had to adjust the baking time to 60-70 min.
- This recipe has been adapted from Libby’s Famous Pumpkin Pie recipe. I found the original recipe to be lacking in flavor, so I double the spices and added nutmeg. I also added an extra egg to create a richer filling.
- I really want to invest in some Leaves and Acorns Cookie Cutter Set to create nicer edge to the pie crust, such as example on Sally’s Baking Addiction.