This is the absolute best pumpkin pie recipe. It’s not even up for debate. I have copied the recipe as written, but in my experience, I typically have to cook the pie for quite a bit longer than 45 minutes.
Time: 1 hour (plus time to make pastry)
Makes: 1 pie
Ingredients:
- 1 pie crusts
- 2 large eggs
- 2 cups pumpkin puree
- 1 1/2 cups sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 300-ml can condensed milk (about 1 1/4 cups)
Directions:
- Before you begin, prepare the pie crust.
- Preheat the oven to 375 degrees Fahrenheit.
- In a large bowl, whisk the eggs, pumpkin puree, sugar, cinnamon, salt, ground ginger, cloves, nutmeg, and condensed milk until fully combined.
- Pour the pumpkin filling into the prepared pie shell.
- Bake in a preheated oven for 40 to 45 minutes or until the edges of the filling have set and the centre is just barely loose (a knife halfway inserted between the edge of the pie and the centre should come out clean) and the pastry is golden brown.
- Remove from the oven and allow to cool on a wire rack before slicing. Serve with a good dollop of whipped cream.
Notes:
- Recipe from Butter Baked Goods.
- You can prepare the filling as much as a day in advance and keep it in the refrigerator until you are ready to bake the pie.
- Raves: Justin, Brittany, Vince, Dad, Mom