Pumpkin Pie Recipe, Only 2 cups Pumpkin Puree Needed

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.

My Recipe:

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.

Yield: 8

Pumpkin Pie Recipe, Only 2 cups Pumpkin Puree Needed

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Pumpkin pie is like the little black dress of desserts. It's flavorful and creamy made the traditional way with a can of pumpkin 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. Read on for my recipe, which uses brown sugar instead of the traditional white sugar. I also use greater amounts of spice.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Ingredients

• 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

Instructions

1. Put pie crust in pie plate.
2. Preheat oven to 450 F
3. Mix brown sugar and spices together in small bowl.
4. Pour pumpkin and evaporated milk in bowl of stand mixer with paddle attachment. Blend until thoroughly combined about two minutes.
5. Add beaten eggs and beat until combined, about one minute.
6. Add sugar and spice mixture, blend until smooth.
7. Pour pumpkin mixture on unbaked pie crust. Bake at 450 F for 15 minutes.
8. After 15 minutes, reduce oven temperature to 350 F and bake for another 45 minutes.
9. Let cool then refrigerate. Slice and serve with whipped cream.

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For Dressing Up:

This recipe from Saveur, which uses a pie crust made entirely of pecans, butter and brown sugar (swooning) is going on our pie to-bake list.

Or go with walnuts (this one uses a can of coconut milk in the pie filling)

Or cream-cheesey

Hi, my pie recipe is one of the best you’ll make and you only need one can of puree.

How do I know my pumpkin pie is done?

1. Nudge the pie plate, if the whole pie shakes, keep baking.
2. Stick an uncooked spaghetti noodle in the center of the pie. The noodle should come out clean. If not, continue baking.
3. 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.

Packed with Vitamin A, you’re doing a body good with a slice of creamy pumpkin pie.

Your Turn: Tell me about your favorite pumpkin pie recipe.