Classic Pumpkin Pie
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Ingredients
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Ingredients
- Pie crust (9-inch)1 pcs
- Pumpkin puree425 g
- Evaporated milk360 ml
- Eggs2 pcs
- Brown sugar150 g
- Cinnamon5 g
- Ginger2 g
- Nutmeg1 g
- Cloves0.5 g
- Salt5 g
Substitution Options:
Instructions
Preheat oven to 425°F. Have pie crust ready in pan.
💡 Blind bake 10 min for crisper bottom
💡 Shield edges with foil
Whisk eggs in large bowl. Add pumpkin and mix well.
💡 Room temp eggs blend better
💡 No lumps in pumpkin
Add sugar, spices, and salt. Gradually stir in evaporated milk.
💡 Taste and adjust spices
💡 Mix until just smooth
Pour into crust. Bake 15 minutes at 425°F.
💡 Leave 1/4 inch space at top
💡 Filling will puff up
Reduce to 350°F, bake 40-50 minutes until center jiggles slightly.
💡 Knife inserted should come out clean
💡 Don't overbake
Cool completely on wire rack. Chill before serving.
💡 Takes 2-3 hours to set
💡 Best made day ahead
Expert Tips
Pie Plate Calculator
Deep dish 10-inch: multiply by 1.5. Mini pies: divide by 8. Calculator adjusts baking time automatically.
No-Crack Secret
Custard cracks from overbaking. Remove when center still jiggles like jello. It sets as it cools.
Spice Blend Mastery
Make pumpkin pie spice: 3 parts cinnamon, 2 parts ginger, 1 part nutmeg, 1/2 part cloves. Adjust to taste!
Nutrition Information
Per 1 slice (1/8 pie)
Holiday tradition!
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