Skip to content Skip to sidebar Skip to footer

Pumpkin Pie from scratch recipe

Pumpkin Pie from scratch recipe
Pie crust
  • 1 store-bought
  • 1 15 oz pumpkin puree
  • 1 1/4 cups evaporated milk
  • 3 large eggs lightly beaten
  • 1 cup light brown sugar
  • 1 tbsp flour
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • whipped cream for topping (optional)
  1. Preheat oven - 425 degrees F.
  2. Prepare the pie crust. Store-bought pie-crust has instructions on the packaging. Follow it or follow this - roll the dough into a 12-inch round. Place dough into a 9-inch pie plate. Be sure that your plate is deep (approx. 1 1/2 inches deep). Line the crust on the plate and trim the edges. Check out this tutorial from BHG on how to edge a pie crust.
  3. In a bowl, mix all dry ingredients (sugar, flour, salt, cinnamon, ginger, nutmeg, cloves). In a separate bowl, mix all the wet ingredients (lightly beaten eggs, pumpkin puree, evap milk). Mix the two mixtures together until well blended.
  4. Pour mixture into the crust-lined pie plate and bake for 15 minutes. Reduce temperature to 350 degrees F; bake 40-50 minutes until filling is set. Remove from oven and let it cool in a wire rack for 2 hours or store in the fridge. Serve with whipped cream.
  5. Enjoy!
Source this recipe here

Post a Comment for "Pumpkin Pie from scratch recipe"