Pumpkin Pie

Name: Pumpkin Pie
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8 servings
Ingredients: 425 g pumpkin puree (canned); 150 g granulated sugar; 2 large eggs; 1 can (354ml) evaporated milk; 1.5 tsp cinnamon; 0.5 tsp ground ginger; 0.25 tsp nutmeg; 0.25 tsp ground cloves; 0.5 tsp salt; 1 9-inch pie crust (homemade or store-bought); 115 g butter (cold, for crust); 160 g all-purpose flour (for crust)

A silky smooth pumpkin custard in a flaky butter crust, warmly spiced with cinnamon, ginger, and nutmeg. This classic Thanksgiving dessert is the taste of autumn in every bite.

Ingredients

425 g pumpkin puree (canned)
150 g granulated sugar
2 large eggs
1 can (354ml) evaporated milk
1.5 tsp cinnamon
0.5 tsp ground ginger
0.25 tsp nutmeg
0.25 tsp ground cloves
0.5 tsp salt
1 9-inch pie crust (homemade or store-bought)
115 g butter (cold, for crust)
160 g all-purpose flour (for crust)

The Taste of Every Autumn Memory There is no smell in the world quite like a pumpkin pie baking in the oven. Cinnamon, ginger, nutmeg, and cloves mingling with sweet pumpkin and buttery crust. It smells like every good autumn memory I have ever had, rolled into one. I make this pie every single fall, and the recipe has become as much a part of my holiday tradition as the gathering itself. I am going to share my method for both the crust and the filling, because a truly great pumpkin pie start

View full recipe on Sugar Spice Lab