This simple pumpkin pie recipe is made from scratch and is a great holiday dessert that you can make ahead of time.
PIE CRUST:– 1 store-bought or homemade pie crustPUMPKIN PIE FILLING:– 1 cup light brown sugar (200 grams)– 1 tablespoon all-purpose flour (8 grams)
Ingredient
– ½ teaspoon salt– 1 teaspoon ground cinnamon– 1 teaspoon ground ginger– ½ teaspoon ground nutmeg– ⅛ teaspoon ground clove– 3 large eggs at room temperature– 1 (15-ounce can) pumpkin puree (425 grams)– 1 ¼ cups evaporated milk (300 ml)
Direction
Roll the pie crust: I roll mine to 12 inches. To fit it in and decorate the edges, make the pie crust slightly larger than your dish.
1
2
I find it easiest to roll the crust over my rolling pin and unroll it over the pie dish. Make sure your pie dish is at least 1 1/2 inches deep because this recipe makes a lot of filling.
Add crust and decorate: Stretching dough shrinks crust, so be careful. Refrigerated crust relaxes and shrinks less. Chilling butter and shortening makes pie dough flakier.
3
Forking the crust bottom prevents bubbling when removing pie weights. Parchment-wrapped pie weights: Flour, rice, and dried beans eliminate pie weights! Bake 15 min at 400°F. Brown crust edges.
4
Remove pie weights: Lift the parchment paper and pie weights from the pie crust. The crust bottom will look raw—this is normal! Bake at 400°F for 5 more minutes to bake the crust bottom.
5
Lower oven temperature to 375°F (190°C): The filling must bake at a lower temperature to avoid burning or cracking. Mix the dry ingredients: Mix brown sugar, flour, spices, and salt in a small bowl.