Pumpkin Pie Recipe With Silky Spiced Filling
Bake a classic pumpkin pie with a smooth custard filling, warm spices, and a flaky crust. This easy recipe uses canned pumpkin and simple pantry ingredients.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at quickierecipe.com.
Cooking tools:
- Instant-read thermometer
- Fine-mesh sieve
- Blender
- Hand mixer
- Pie dish
- Oven
- Baking sheet
- Cooling rack
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Aluminum foil
- Plastic wrap
- Refrigerator
Ingredients
- 1 unbaked 9-inch deep-dish pie crust, homemade or store-bought
- 1 teaspoon all-purpose flour, for dusting the pie plate if needed
- 1 can (15 oz or 425 g) pure pumpkin puree
- 1 can (12 fl oz or 354 ml) evaporated milk
- 2 large eggs
- 3/4 cup (150 g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 1 cup (240 ml) heavy cream, whipped, optional
- 1 tablespoon powdered sugar, optional
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