Perfect Pumpkin Pie

Perfect Pumpkin Pie

This Perfect Pumpkin Pie is in a word: delicious! A light and creamy filling that's beautifully spiced and just sweet enough, piled high with whipped cream!


  • One 9" frozen deep dish pie crust OR 1 refrigerated pie crust fitted in a deep dish pie plate
  • One 15oz can pumpkin puree (NOT pumpkin pie filling)
  • One 12oz can evaporated milk
  • 1 cup dark brown sugar (may substitute with light)
  • 2 large eggs
  • 2-3 tsp ground cinnamon (depending on how spiced you like it)
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • Fresh or prepared whipped cream or whipped topping


  1. Preheat your oven to 425 degrees F. Place the prepared pie crust on a rimmed baking sheet in case any pie filling drips out during the baking process.
  2. In a large bowl, whisk together the pie ingredients until smooth and well combined, about 1 minute. Pour the filling into the prepared pie crust - crust will be VERY full. Loosely tent the pie crust edges with pie shields or foil.
  3. Bake for approximately 15 minutes at 425 degrees F, then lower the temperature to 350 degrees F and bake for approximately 50-60 minutes or until a toothpick inserted near the center comes out clean. Remove the pie to a wire rack to cool completely, then refrigerate for about 2 hours until firm. Serve with fresh or prepared whipped cream.

Berlangganan update artikel terbaru via email:

0 Response to "Perfect Pumpkin Pie"

Posting Komentar

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel