Pumpkin Pie: 5 Spices
This pumpkin pie, featuring five warming spices, is a delicious and aromatic dessert perfect for any occasion. It's relatively easy to make and yields a comforting, crowd-pleasing treat.
Equipment
- 9-inch pie plate
- large bowl
- whisk
- measuring cups
- measuring spoons
- wire rack
Ingredients
Pie Crust
- 1 count store-bought pie crust
Filling
- 15 ounce canned pumpkin puree
- 2 large eggs
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.125 teaspoon ground cloves
- 0.125 teaspoon allspice
- 0.25 teaspoon salt
- 12 ounce evaporated milk
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and place the pie crust into a 9-inch pie plate, crimping the edges as desired.
- In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, and brown sugar until thoroughly combined.
- Stir in the ground cinnamon, ground ginger, ground nutmeg, ground cloves, allspice, and salt until the spices are evenly distributed.
- Gradually whisk in the evaporated milk until the pie filling is smooth and uniform.
Baking
- Pour the prepared pumpkin filling into the unbaked pie crust and carefully transfer the pie to the preheated oven.
- Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 35-40 minutes.
- The pie is done when a knife inserted near the center comes out clean; if the crust browns too quickly, cover the edges with aluminum foil.
Cooling and Serving
- Allow the baked pumpkin pie to cool completely on a wire rack for at least 2-3 hours before slicing and serving.
Notes
For an extra touch, serve with a dollop of whipped cream or a sprinkle of additional cinnamon.