Pumpkin pie is like the little black dress of desserts. It’s flavorful and creamy made the traditional way with a can of puree and a can of evaporated milk, but you can add “accessories” like a cream cheese swirl or a nut crust to dress it up. Of course, no matter how you make it, I think pumpkin pie is best served cold with a giant splotch of whipped cream on top for breakfast with a cup of strong coffee on the side.
Read on for my recipe, which uses brown sugar instead of the traditional white sugar. I also use greater amounts of spice. This recipe is inspired from Libby’s.
Pumpkin Pie Recipe, Only 2 cups Pumpkin Puree Needed
- 1 pie crust
- 1 cup brown sugar
- 2 tsp ground cloves
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
- 1 15- ounce can pumpkin
- 1 14- ounce can evaporated milk
- 2 large eggs beaten
- Put pie crust in pie plate.
- Preheat oven to 450 F
- Mix brown sugar and spices together in small bowl.
- Pour pumpkin and evaporated milk in bowl of stand mixer with paddle attachment. Blend until thoroughly combined about two minutes.
- Add beaten eggs and beat until combined, about one minute.
- Add sugar and spice mixture, blend until smooth.
- Pour pumpkin mixture on unbaked pie crust. Bake at 450 F for 15 minutes.
- After 15 minutes, reduce oven temperature to 350 F and bake for another 45 minutes.
- Let cool then refrigerate. Slice and serve with whipped cream.
For Dressing Up:
How do I know my pumpkin pie is done?
- Nudge the pie plate, if the whole pie shakes, keep baking.
- Stick an uncooked spaghetti noodle in the center of the pie. The noodle should come out clean. If not, continue baking.
- Look for cracks around the edges of the pie. The cracks are another sign the pie is done, possibility a bit overdone.
Pie Safety Tips:
Don’t let the pie linger on the counter all day. Refrigerate pumpkin pies after two hours, according to the U.S. Department of Agriculture, which also says that it’s okay to put a warm pie in the fridge, which is a fact new to me. I always thought you wanted the pie to cool all the way down to room temperature before refrigerating it.