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Pumpkin Pie


My favorite thing about Thanksgiving is being able to eat pumpkin pie for breakfast the next day. Here is my go to pumpkin pie recipe.

3/4 cup Sugar

1 teaspoon Cinnamon

1/2 teaspoon Salt

1/2 teaspoon Ginger

1/4 teaspoon Nutmeg

1/4 teaspoon Cloves

2 Eggs, beaten

1 can (15 oz/425g) Pumpkin Puree

1 can (12 oz/410g) Evaporated Milk

Preheat oven to 425F (220C; 200 C Fan)

Roll out the dough (homemade or pre-made, your preference), and line a 9" pyrex dish with the dough.

In a small bowl combine the sugar, cinnamon, salt, ginger, nutmeg, and cloves and set aside.

In a stand mixer beat the eggs.

On low add in the pumpkin and sugar/spice mixture and mix until combined.

Slowly add in the evaporated milk and mix until smooth.

Pull out the rack for the oven, place the piecrust lined pie dish on the rack and pour the filling directly in the pie crust.

Cut our a circle roughly the size of the pie and lay the remaining edges of the foil over the crust to protect it from burning.

Bake at 425F (220C; 200C Fan) for 15 min.

Reduce heat without opening the oven to 350F (175C; 155C Fan) and bake for an additional 40-50 minutes or until knife inserted into the center comes out clean. When there is 10 minutes left remove the foil.

Remove from oven and cool for at least 2 hours, but best if made the night before. If you plan to serve the next day place covered in the refrigerated after the pie is fully cooled (~2 hours).

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