Recepieplanning
American
Spiced Pumpkin Pie Dessert
80 min total25 prep55 cook8 servings340 cal
HardVegetarianClassicContains glutenContains dairyContains egg
Silky pumpkin custard pie seasoned with cinnamon, ginger, and clove in a blind-baked pastry shell. A holiday staple with a smooth, spiced slice.
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Ingredients
8servings
bakery
- 1pie crust
pantry
- 15 ozpumpkin puree
- 0.75 cupbrown sugar
- 1 tspground cinnamon
- 0.5 tspground ginger
- 0.25 tspground cloves
- 0.5 tspsalt
- 1 tspvanilla extract
dairy
- 12 ozevaporated milk
- 2eggs
Steps
- Preheat oven to 375°F (190°C). Fit pie crust into a 9-inch plate, crimp edges, and blind-bake with weights 12 minutes; remove weights and bake 5 minutes more.
- Whisk pumpkin puree, brown sugar, cinnamon, ginger, cloves, and salt until smooth.
- Whisk in eggs, then gradually whisk in evaporated milk and vanilla.
- Pour filling into the warm crust.
- Bake 45–55 minutes until the edges are set and the center barely jiggles.
- Cool completely on a rack, then refrigerate at least 3 hours.
- Slice with a sharp knife wiped between cuts.
- Serve with lightly sweetened whipped cream.
- Keep refrigerated up to 4 days.
- Do not freeze or the custard texture may weep.
Tips
- Blind-bake the crust so the bottom stays crisp under the custard.
- Whisk filling until completely smooth before pouring.
- Bake until the center still has a slight jiggle; it sets as it cools.
- Chill thoroughly for the cleanest slices.
