Pumpkin Pie Recipe 2024 | Pie Eyed Love

Ingredients

• 1 recipe 9 inch pie crust
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon all-purpose flour
• 1-2 tablespoons fresh grated ginger root I like the bright flavor this gives, but you can use 1/2 teaspoon ground ginger too
• 1 teaspoon cinnamon
• 1/2 teaspoon fresh grated nutmeg This really makes a difference if you are willing to do this labor of love!
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground cardamom optional, or swap for a pinch of ground cloves
• 3 large eggs
• 15 ounces canned pumpkin Libby's brand consistently rates the best
• 1 cup half and half I won't judge you for swapping a can of evaporated milk if you must. 🙂
• Prepare pie crust according to directions, roll and plate. Keep covered in refrigerator or freezer. I prefer freezer since it is going to be partially baked.
• Preheat oven to 425
• Turn the oven down to 325 (or your preferred baking temperature)
• In a small bowl, mix sugars, ginger, spices, flour and salt together. I like to rub the fresh ginger into the sugar to make it really aromatic.
• In a medium bowl, whisk canned pumpkin to break it up. Add eggs one at a time, incorporating completely.
• Add the sugar/spice mixture and blend well.
• Let cool completely and store covered in the refrigerator for up to three days.
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