Ingredients
- 1 single pie crust (large enough to fit bottom of a 10-inch pie dish)
- 1 1/2 cups pumpkin puree (fresh or canned)
- 3/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
- 3 eggs - large
- 1 1/2 cups evaporated milk
How to Make
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Step 1: Preheat oven to 350 degrees. Place the pie dough inside a 10 inch pie plate. Fold dough under flute with the edge of the pie plate. Freeze about 15 minutes,
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Step 2: Place the pie dough inside a 10 inch pie plate. Fold dough under flute the edge of the pie plate. Freeze about 15 minutes,
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Step 3: Remove pie crust from freezer and place on a baking sheet. Prick the bottom of the crust with a fork, and line the middle of the pie crust gently with a piece of foil. Place some rice or pie weights onto the foil to weigh it down. Bake for 10 minutes. Remove the rice/weights and the foil. Bake 5 minutes longer.
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Step 4: While crust is pre-baking, make pie filling by combining pumpkin puree with brown sugar, cinnamon, ginger, nutmeg, cloves, salt, vanilla, and cornstarch. Stir well to combine. Add eggs, one at a time, stirring to incorporate after each addition. Add evaporated milk/cream and stir to mix well (it will seem much more liquid).
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Step 5: When crust is finished pre-baking, pour filling into pie shell.
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Step 6: Bake until all but the center is set (it will just be slightly wiggly), about 50-60 minutes.
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Step 7: Cool completely before slicing. Serve with whipped cream.
We hope you enjoy this recipe!
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