Easy Pumpkin Pie

Ingredients

• 1 pie crust Store-bought 9‑inch pie crust (pre‑made, kept refrigerated)
• 160 g Light brown sugar (packed)
• 0.5 tsp Ground cinnamon (freshly ground if possible)
• 0.5 tsp Ground ginger
• 0.125 tsp Ground cloves (pinch)
• 0.25 tsp Ground nutmeg (freshly grated if possible)
• 0.5 tsp Salt (kosher or table salt)
• 425 g Pumpkin puree (15‑oz can, not pumpkin pie filling)
• 354 ml Evaporated milk (12‑oz can, full‑fat)
• 3 pieces Large eggs (room temperature, cracked into a separate bowl first)

Instructions

1. Prepare the crust (optional homemade)

   If using a homemade crust, flour your work surface and rolling pin, roll the chilled dough into a 13‑14‑inch circle, and gently transfer it into the 9‑inch pie dish, crimping the edges.

   Time: PT15M

2. Chill the crust

   Place the assembled crust in the freezer for about 20 minutes to firm up before baking.

   Time: PT20M

3. Par‑bake the crust

   Preheat oven to 425°F. Line the crust with parchment paper, add a triple‑layer of heavy‑duty foil, and fill with pie weights or dried beans. Bake for 15 minutes.

   Time: PT15M

   Temperature: 425°F

4. Mix dry spices and sugar

   In a large bowl, combine 160 g light brown sugar, ½ tsp ground cinnamon, ½ tsp ground ginger, ⅛ tsp ground cloves, ¼ tsp ground nutmeg, and ½ tsp salt. Whisk briefly to break up lumps.

   Time: PT5M

5. Add wet ingredients

   Stir in the 15‑oz canned pumpkin puree, the 12‑oz can of evaporated milk, and the three cracked eggs. Whisk gently until the custard is smooth and free of bubbles.

   Time: PT5M

6. Egg wash the crust edges

   Remove the parchment, foil, and weights. Brush the crust edge lightly with a beaten egg (optional) for a golden finish.

   Time: PT5M

7. Fill the crust

   Pour the pumpkin custard into the par‑baked crust, spreading gently to the edges.

   Time: PT2M

8. Initial bake

   Place the pie on a rimmed baking sheet and bake at 400°F for 15 minutes.

   Time: PT15M

   Temperature: 400°F

9. Finish bake

   Reduce oven temperature to 350°F and continue baking for about 40 minutes, or until the edges are set and the center jiggles slightly. Tent with foil if the crust browns too quickly.

   Time: PT40M

   Temperature: 350°F

10. Cool and serve

    Allow the pie to cool completely on a rack (about 60 minutes) before slicing. Serve with whipped cream and a sprinkle of cinnamon if desired.

    Time: PT60M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g