Our Favorite Pumpkin Pie
Our favorite pumpkin pie recipe is perfectly spiced and sets up every single time!
Ingredients
- 1 1/2 cups granulated sugar
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice, OR 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves*
- 4 large eggs
- 1 -29 oz can pure pumpkin, NOT pumpkin pie filling
- 20 oz evaporated milk, canned
- 1 teaspoon vanilla
- 2 unbaked pie crusts*, 4 cup volume each
Instructions
- Place oven rack on bottom third of oven and turn oven to 425 degrees.
- Mix sugar, salt, pumpkin pie spice and eggs together in large bowl for about 2 minutes, or until blended well. Add pumpkin, mix well until smooth and incorporated. Add canned milk and vanilla. Make sure all ingredients are mixed together well.
- Pour into two 9- inch prepared pie crusts.
- Place in oven and bake for 15 minutes at 425 degrees, then without opening oven door, reduce temperature to 350 degrees and bake for an additional 40 minutes.
- The pies are done when the middle is set and no longer looks wet. you may insert a knife in the center of one pie. If the pie is done, it will come out clean.
- Let cool completely before serving. May be made the day before serving.
- Refrigerate if not serving the same day.
- Yield two- 9 inch pies
Notes
- You may make your own pumpkin pie spice for pennies using my recipe on this page.
- Use the extra evaporated milk in your mashed potatoes.
- The best and most simple pie crust in the world may be found here.
- Make sure to have whipping cream on hand. To make a nice swirled pile of fresh whipped cream atop your pies, spoon the whipped cream into a large ziplock bag and snip off a corner. When ready to serve, pipe the cream on top of the pie. Serve immediately.