Pumpkin Pie Cinnamon Spiced (Print Version)
Smooth pumpkin filling, cinnamon, nutmeg, and ginger baked in flaky crust. Delicious with whipped cream.
# Ingredients:
→ Filling
01 -
1 can pumpkin puree (15 ounces)
02 -
3/4 cup granulated sugar
03 -
1 teaspoon ground cinnamon
04 -
1/2 teaspoon ground nutmeg
05 -
1/2 teaspoon ground ginger
06 -
1/2 teaspoon salt
07 -
3 large eggs
08 -
1 can evaporated milk (12 fluid ounces)
→ Crust
09 -
1 prepared pie crust (9-inch, unbaked)
# Steps:
01 -
Preheat the oven to 425°F (220°C).
02 -
In a large bowl, combine pumpkin puree, granulated sugar, ground cinnamon, ground nutmeg, ground ginger, and salt.
03 -
Add the eggs to the bowl and whisk until the mixture is smooth and fully blended.
04 -
Gradually stir in evaporated milk until the filling is evenly mixed.
05 -
Pour the pumpkin mixture into the unbaked pie crust set in a standard 9-inch pie pan.
06 -
Place the pie in the oven and bake for 15 minutes at 425°F (220°C).
07 -
Reduce the oven temperature to 350°F (175°C) and bake an additional 40 to 45 minutes, or until the filling is set and a knife inserted near the center comes out clean.
08 -
Allow the pie to cool completely on a wire rack before slicing. Garnish each serving with whipped cream, if desired.
# Notes:
01 -
For best results, let the pie cool thoroughly before serving to allow the filling to set properly.