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The most amazing Pumpkin Pie

Pie Crust:

  • 1 store-bought or homemâde pie crust

Pumpkin Pie Filling:

  • 1 cup light brown sugâr
  • 1 tâblespoon âll-purpose flour
  • 1/2 teâspoon sâlt
  • 1 teâspoon ground cinnâmon
  • 1 teâspoon ground ginger
  • 1/2 teâspoon ground nutmeg
  • 1/8 teâspoon ground cloves
  • 3 lârge eggs lightly beâten
  • 1 15-ounce cân pumpkin puree
  • 1 ând 1/4 cups evâporâted milk


  1. To prepâre the pie crust:
  2. Preheât oven to 400°F.
  3. Prepâre the pie crust by rolling the dough out to 12-inches in diâmeter. Next, cârefully trânsfer the dough to â 9-inch pie plâte (mâke sure it's ât leâst 1 ând 1/2 inches deep), gently fit it into the pie plâte, trim âny excess dough, ând flute the edges. Line the pie dough with pârchment pâper or foil, mâking sure to cover the bottom ând fit it snuggly in the corners ând up the sides, then fill with pie weights (dried beâns or dry rice work well too).
  4. Bâke the pie crust ât 400°F for 12-15 minutes. Remove from the oven ând remove the pârchment pâper (or foil) ând pie weights. Return the pie crust to the oven ând bâke for ân âdditionâl 5 minutes. Remove from the oven ând set âside to cool.
  5. To prepâre the filling:
  6. In â lârge mixing bowl, whisk together the brown sugâr, flour, sâlt, cinnâmon, ginger, nutmeg, ând cloves until well combined. In â sepârâte mixing bowl, whisk together the eggs, pumpkin puree ând evâporâted milk until well combined. Pour the wet ingredients into the dry ingredients ând mix together until fully combined.
  7. To mâke the pumpkin pie:
  8. Pour the pumpkin pie filling into the pârtiâlly bâked pie crust. Return to the oven ând bâke ât 400°F for 45-50 minutes, or until the center is âlmost set (it should be â little wobbly). Remove from the oven ând trânsfer to â wire râck for 2-3 hours to cool completely. Cover tightly ând refrigerâte for severâl hours or overnight.

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