Homemade Pumpkin Pie
This homemade pumpkin pie has a smooth, creamy pumpkin filling with cinnamon, ginger, and cloves baked in a buttery, flaky deep-dish crust. A classic make-ahead Thanksgiving dessert.
Servings: 6 servings
Cost: $15
Equipment
- 1 Stand Alone Mixer
- 1 Deep Dish Pie Pan
- 1 Measuring Cups and Spoons
Ingredients
Pumpkin Pie Filling
- 15 oz canned pumpkin puree 1 can of Libby's Pumpkin Puree
- 2 large eggs
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp salt
- 1 tbsp cornstartch
- 12 oz evaporated milk
- 2 tbsp melted butter either salted or not salted
Instructions
- Preheat the oven to 425°F and prepare the pie crust in a deep-dish pie plate.
Using an electric mixer with the paddle attachment, beat 2 eggs, 1/2 cup brown sugar, and 1/2 cup granulated sugar until combined.
- Scrape the bowl, then add 15 ounces pumpkin purée, 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 1 tablespoon cornstarch, and 1/8 teaspoon salt. Mix until smooth.
- With the mixer on low, slowly add 12 ounces of evaporated milk and 2 tablespoons of melted butter. Mix just until combined.
- Bake at 425°F for 10 minutes. Reduce the oven temperature to 350°F and bake for another 40–45 minutes, until the edges are set and the center still has a slight jiggle.
- If the crust edges brown too quickly, loosely cover them with foil.
- Cool completely before slicing. Chill after cooling for firmer, cleaner slices.
Notes
This recipe makes one deep-dish pumpkin pie. Use 100% pure pumpkin, not pumpkin pie filling. The center should still jiggle slightly when the pie comes out of the oven.
Nutrition
Calories: 299kcal | Carbohydrates: 48g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 172mg | Potassium: 373mg | Fiber: 2g | Sugar: 43g | Vitamin A: 11374IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 2mg
