Classic Pumpkin Pie With Canned Pumpkin
290kcal
Ingredients
- 1 can pumpkin puree 15 oz / 425 g, not pumpkin pie mix
- 1 can evaporated milk 12 oz / 354 ml
- 3/4 cup granulated sugar 150 g
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp fine salt
- 1 unbaked 9-inch deep-dish pie crust store-bought or homemade
Method
- Heat the oven to 425°F (220°C) with a rack in the lower third. Set the unbaked deep-dish crust on a rimmed baking sheet.
- In a large bowl, whisk the sugar, cinnamon, ginger, cloves and salt together so the spices are evenly spread.
- Whisk in the eggs, then the pumpkin puree. Slowly whisk in the evaporated milk until smooth. Whisk by hand; a mixer adds air that causes cracks.
- Pour the filling into the crust and carefully move the baking sheet to the oven. Bake 15 minutes at 425°F (220°C).
- Lower the oven to 350°F (175°C) and bake 40 to 50 minutes more, until the edges are set and only the center 2 inches wobble slightly. A knife inserted 1 inch from the crust should come out clean (about 175°F / 80°C in the center).
- Cool on a wire rack for at least 2 hours before slicing. Refrigerate within 2 hours of baking.
Nutrition
Serving1sliceCalories290kcalCarbohydrates40gProtein7gFat12gSaturated Fat5gSodium320mgFiber2gSugar26g
Notes
Use pumpkin puree, not pumpkin pie mix or filling, which already has sugar and spices.
Regular (not deep-dish) crust: bake any leftover filling in a greased ramekin for 25 to 30 minutes.
Crisper bottom: blind bake the empty crust 15 minutes at 400°F (200°C) with parchment and pie weights before filling.
Storage: cover loosely and refrigerate up to 3 to 4 days. Freeze well wrapped for 1 to 2 months; thaw in the fridge overnight.