This pumpkin pie recipe is a custard of pumpkin puree, eggs, and spice. Yummy already has pumpkin cheesecake. This URL is the pie.
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Pumpkin Pie
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
Description
Pumpkin pie with a spiced custard. From Alissa at Yummy Dishes.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup (150g) brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup (240ml) evaporated milk
- 1 teaspoon vanilla
Instructions
- Heat the oven to 425°F (220°C). Whisk pumpkin, sugar, spices, salt, eggs, milk, and vanilla until smooth.
- Pour into the crust. Bake 15 minutes.
- Lower the oven to 350°F (175°C). Bake 35 to 45 minutes more until the edges are set and the center wobbles slightly.
- Cool at least 2 hours. The center finishes on the counter.
Notes
Use pumpkin puree, not pumpkin pie filling, which is already spiced and sweetened. Blind-bake the crust 10 minutes if your pies usually have a pale bottom.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Pie, not cheesecake
Pumpkin cheesecake is a cream-cheese bake on its own URL.
Substitutions
Half cream and half milk can replace evaporated milk. Fresh roasted pumpkin works if it is thick, not watery.
Mistakes to avoid
Pie filling in the can plus this sugar makes it too sweet. Read the label.
Storage
Refrigerate after it cools, up to 4 days. Serve cool or at room temperature.
Nutrition (estimated)
About 300 calories per slice. Estimate only, not a lab test.
FAQ
Puree or pie filling?
Puree. Pie filling already has sugar and spice.
How do I stop cracks?
Do not overbake. A slight wobble is done. Cool away from a draft.
Blind-bake?
Useful for a crisp bottom. Dock the crust and bake it 10 minutes before the filling.
Can I freeze it?
Yes, wrapped, for a month. Thaw in the refrigerator.