Ingredients
- ¾ cup brown sugar
- ¾ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 dash ground allspice
- 1 dash ground cloves
- 1 ¾ cups mashed cooked pumpkin
- 2 eggs, beaten
- 1 ½ cups warm 2% evaporated milk
- 1 (9 inch) prepared pie crust
Why This Recipe Is A Must Try
This pie combines the rich, creamy texture of pumpkin with warm spices that bring comfort in every bite. It’s a perfect treat for cozy gatherings or quiet evenings. The balanced sweetness and flaky crust make it a timeless favorite.
Helpful Cooking Tips
- Use fresh pumpkin puree for the best flavor and texture.
- Make sure to blind bake the crust slightly to avoid sogginess.
- Let the pie cool completely before slicing to help it set properly.
- Make sure to blind bake the crust slightly to avoid sogginess.
- Let the pie cool completely before slicing to help it set properly.
Directions
Warm your oven to 350°F (175°C). In a big bowl, mix together the brown sugar, ground ginger, salt, cinnamon, nutmeg, allspice, and cloves. Then, add the pumpkin and eggs to the spices and beat everything until it’s nice and smooth. Next, pour in the evaporated milk and give it a good stir to combine. Pour the filling into your pie crust and pop it into the oven. Bake for about 35 to 40 minutes, or until the center feels set when you gently shake the pie. Let it cool completely before slicing and serving—this really helps the flavors settle and the pie to firm up.
Serving Options
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon or nutmeg on top adds a nice extra touch. It pairs wonderfully with hot coffee or spiced tea.
How To Keep It Fresh
Store leftover pie covered in the refrigerator for up to four days. For longer storage, wrap tightly and freeze for up to two months. Thaw overnight in the fridge before serving.
