Ingredients and Weight:
- 1 (9-inch) pie crust, store-bought or homemade
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 large eggs
Preparation Time:
10 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, cinnamon, ginger, cloves, salt, and eggs until smooth.
- Pour the pumpkin mixture into the prepared pie crust.
- Bake for 15 minutes at 425°F (220°C).
- Reduce the oven temperature to 350°F (175°C), and continue to bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pie cool on a wire rack before serving.
Nutritional Information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 45g
- Protein: 5g
Dish Characteristics:
- Creamy and flavorful pumpkin filling
- Crispy and flaky pie crust
- Warm and comforting dessert
User Comments:
- "This is the best pumpkin pie I've ever had! The filling is so smooth and flavorful, and the crust is perfectly flaky."
- "I'm not usually a fan of pumpkin pie, but this one is amazing! The spices are just right."
- "This pie is perfect for Thanksgiving or any special occasion."
Special Precautions and Tips:
- If you don't have a 9-inch pie crust, you can use a 10-inch crust. The pie will be slightly thinner, but it will still be delicious.
- Be sure not to overbake the pie. The toothpick should come out clean, but not dry.
- Allow the pie to cool completely before slicing and serving. This will help the filling to set.
