Pumpkin Pie
Description
A classic from-scratch pumpkin pie — pure canned pumpkin, evaporated milk, eggs, and a warm blend of cinnamon, ginger, and salt poured into an unbaked shell and baked at two temperatures for a perfectly set custard. Cool for two hours before serving. Simple, reliable, and the one pie that belongs on every holiday table.
Ingredients
Instructions
-
Preheat oven to 425°F.
-
Mix sugar, cinnamon, salt, and ginger in a small bowl.
-
Beat eggs in a large bowl. Stir in pumpkin and the sugar-spice mixture.
-
Gradually stir in evaporated milk until well combined.
-
Pour into the unbaked pie shell.
-
Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F and bake for 40–50 minutes more until a knife inserted near the center comes out clean.
-
Cool for at least 2 hours on a wire rack. Refrigerate after cooling.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 4g20%
- Cholesterol 75mg25%
- Sodium 280mg12%
- Total Carbohydrate 46g16%
- Dietary Fiber 2g8%
- Sugars 30g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The two-temperature bake is important — the initial high heat helps the crust set, then the lower temperature allows the custard to cook through gently without cracking.
Cool completely for at least 2 hours before slicing and refrigerate after. Pumpkin pie should be served cold or at cool room temperature.
