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Pumpkin Pie

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 3 hours 20 minutes

Ingredients
  

  • 1 9" pie crust
  • ¾ cup brown sugar
  • ½ teaspoon salt
  • 1 tsp cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon ground cloves
  • OR 2 teaspoons of pumpkin pie spice
  • 2 large eggs
  • 1 Large egg yolk
  • 15 oz can of pumpkin pie puree
  • 1½ tsp vanilla extract
  • 1 Tbsp butter melted and cooled
  • 12 oz can of evaporated milk

Instructions
 

  • Preheat the oven to 425℉.
  • Prick the bottom of the pie crust with a fork, then cover the pie crust with foil and pie weights and blind bake it for 15 minutes. When done, lower the oven temp to 325℉
  • Combine the sugar, salt, and spices in a small bowl.
  • Beat eggs gently in large bowl.
  • Stir in the pumpkin. Stir in the sugar-spice mixture, then the vanilla, and then the butter.
  • Gradually stir in the evaporated milk and mix thoroughly.
  • Pour the pie mix into the baked pie shell, and tap gently on the counter to remove any bubbles.
  • Bake for 60 to 70 minutes or until knife inserted near center comes out clean.
  • Cool on wire rack for 2-3 hours and then refrigerate for at least 4 hours. (Do not freeze as this will cause the crust to separate from the filling.)