Ingredients
– 1 unbaked 9-inch deep dish pie crust (homemade or purchased)
– 3/4 cup sugar
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
– 1/2 teaspoon ginger
– 1/4 teaspoon cloves
– 2 large eggs
– 15-ounce can pumpkin puree or 12-ounce can pumpkin puree
– 12 ounces evaporated milk (can substitute with half and half or cream)
– 1/2 cup packed light brown sugar
– 2 tablespoons heavy whipping cream
– 1 tablespoon light corn syrup
– 1 tablespoon butter
– 1/2 cup chopped pecans
– 1/2 teaspoon vanilla extract
Instructions
1-In a large bowl, mix the pumpkin puree, sugar, eggs, evaporated milk, cinnamon, salt, ginger, and cloves until everything blends into a smooth filling.
2-Pour this mixture carefully into the unbaked pie crust, spreading it evenly to avoid any spills.
3-Bake at 425°F (220°C) for the first 15 minutes, then lower the temperature to 350°F (175°C) and continue baking for 40-50 minutes. You’ll know it’s ready when the center is set but still a bit wobbly.
4-Let the pie cool on a wire rack until it’s at room temperature, which helps it firm up nicely.
5-Chill in the fridge for at least 2 hours before serving to enhance the flavors.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧁 Use a deep dish pie crust to hold the rich filling and prevent overflow.
🍂 For best flavor, use fresh ground spices.
🥧 Allow the pie to cool completely before refrigerating to set properly and enhance texture.
- Prep Time: 15 minutes
- Chilling Time: 4 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice