Perfect Pumpkin Pie (Print Version)

# Ingredients:

01 - 1 1/4 cups evaporated milk.
02 - 1/2 spoon nutmeg.
03 - 1 spoon ground cinnamon.
04 - 2 spoons all-purpose flour.
05 - 1/8 spoon black pepper.
06 - 1 pie crust (store-bought or homemade).
07 - 1 can pumpkin puree (15 oz).
08 - 1 egg and 3 extra yolks.
09 - 1/8 spoon ground cloves.
10 - 1/2 spoon salt.
11 - 1 spoon ground ginger.
12 - 1/2 cup packed brown sugar.
13 - 1/2 cup granulated sugar.

# Instructions:

01 - Place the crust in a 9-inch pan. Let it sit in the fridge for 30 minutes.
02 - Set the oven to 375°F and put the crust on a baking tray.
03 - Add parchment paper to the crust, toss in some beans, and bake for 20 minutes.
04 - Take the beans out and cover the crust edges with foil. Bake another 15-20 minutes.
05 - Bring the oven temperature down to 325°F.
06 - Stir together pumpkin, eggs, sugars, flour, milk, and spices until smooth.
07 - Pour the filling into the crust and bake for 50-60 minutes. Center should just wiggle a bit.
08 - Let the pie cool completely before serving.

# Notes:

01 - Best if made the day before.
02 - Dough stays fresh for two days in the fridge or a month in the freezer.
03 - Wrap well and freeze the pie whole for up to a month.

Back