Who doesn’t love pumpkin pie? It’s one of those wonderful foods that we wait all year for, and really marks the coming of Autumn. I know pumpkin pie spiced things get a bad rep these days, but regardless of your feelings on the spice mixture, you have to admit the pie is pretty darn good.
Growing pie pumpkins is something I tend to do every year if a have the space. They are slightly smaller vines, making it easier to add them to cramped gardens. I also think they’re pretty darn cute. If you don’t grow the sweet little pumpkins in your garden, don’t worry, this recipe is a classic and works perfectly with canned pumpkin as well.
Let’s be honest there isn’t much that needs to be said about a good pumpkin pie recipe. We all just want that yummy, sweet, pumpkiny goodness! Saying that, this post is not going to be very long! Just a couple of quick tips and then on to the recipe!
- Brown Sugar: A lot of recipes that I’ve seen over the years use white sugar. And usually they are still fine. But I use brown sugar (dark brown sugar if you can get it) in mine. It gives the pie a really deep caramel taste that isn’t cloying or sickly sweet.
- Evaporated Milk: Another substitution I recommend is using evaporated milk, instead of Sweetened Condensed Milk. The sweetened condensed milk tends to just be too sweet.
- Spice to your Taste: The amount of spice you add should be a personal choice. I like to really taste the ginger, clove and nutmeg, so this recipe has a slightly increased amount. I also add the spices individually rather than using a pre mixed spice.
- Wobbly not Jiggly: Knowing when your pumpkin pie is done baking can sometimes stress people out. It’s also something I’ve had trouble trying to explain in the past. But the best description I’ve come up with is this. When you open the oven to check the pie, it should be puffed up evenly, and if you gently shake the pan it should wobble, not slosh or jiggle. It will also not appear wet in the center. Do your best! It’s better to end up with a slightly more browned top than to have raw filling in the center. It’ll be delicious even if it’s a bit darker on top.
This recipe will fill a 9”, deep dish pie plate or two shallow 9” dishes. You can use a store bought pie crust or you can check out my recipe for pie dough here. And now, on to the pie!
- 1 Recipe Sweet Pie Dough Link Above
- 2 cups Pumpkin Puree Fresh or Canned
- 1 can Evaporated Milk
- 3 Eggs
- 3/4 cup Dark Brown Sugar
- 1/2 tsp Salt
- 1 Tbsp Cinnamon
- 2 tsp Ginger
- 1 tsp each Nutmeg, and Cloves
- Start by preparing the dough, and letting it chill.
- Once the dough has chilled; Heat your oven to 375F.
- Roll out the dough and line a deep dish 9" pie pan with it. Line the dough with parchment paper, and fill with rice or baking beans. Par bake the crust for about 10 minutes. Remove the parchment and baking beans, and set the crust aside.
- In a large bowl, whisk together the eggs, and sugar.
- Add the pumpkin, evaporated milk, salt and spices. Whisk well until fully incorporated.
- Pour the filling into the crust.
- Bake for 40-50 minutes. After 35 minutes check the progress. The pie should be puffed up evenly. It may start to crack a bit, that's okay. You want the filling to appear dry in the center, and the filling should wobble only slightly when gently shaken.