Pumpkin Pie

Bake this pie like a true custard instead of the way the canned pumpkin tells you gives a better texture and flavor. No more split pies, burnt crusts or weeping tops. Just creamy melt in your mouth pumpkin!

Prepare: 15

Bake: 55

Total Time: 1 10

Servings: 8

Ingredients

15 oz (425g) canned pumpkin
12 oz (354mL) evaporated milk
½ cup (113g) brown sugar
4 large (80g) egg yolks
¼ cup (50g) granulated sugar
1 tsp (5mL) vanilla
1 tsp (2g) cinnamon
½ tsp (2.5g) salt
½ tsp (1g) ginger
½ tsp (1g) allspice

9" pie crust

Instructions

Preheat oven to 350°F (180°C.)
Blind bake a pie crust 15 minutes by filling with crumbled parchment paper and topping with rice, noodles or beans. Remove parchment paper and rice, bake an additional 5 - 10 minutes or until crust is a light golden brown. Set aside to cool.
Separate egg yolks from the whites. You will not need the egg whites for this recipe.
Combine sugar and spices, including the salt in a large bowl. Whisk in pumpkin, egg yolks, and vanilla until smooth. Gradually stir in milk. Pour over cooled crust.
Bake 40-60 minutes or until the center of the pie temperature reaches 175°F (79°C.) The center should slightly jiggle when shaken but not be liquid. A knife inserted in the center should come out clean. It will finish setting as it cools.
Cool completely in pan on wire rack. Refrigerate a minimum of 2 hours or until ready to serve. Garnish with whipped cream, if desired.
Immediately refrigerate any leftovers.

Notes

For a richer flavor, substitute evaporated milk for cream. You can also replace evaporated milk with regular milk, but reduce the amount to 1 1/4 cups or 10 ounces.

If you like a less sweet pie, reduce sugar to 1/2 cup or 100 grams.

Feel free to add cloves and nutmeg for a more complex flavor at 1/4 tsp each. Allspice was traditionally used in place of these spices due to their high cost and difficulty in locating in many areas.

Make it a lighter dessert by skipping the crust!
Crust Free Nutrition: 154.3 Calories - 5.5 Fat - 3.0 Saturated Fat - 225.0 Sodium - 21.2 Carbohydrates - 1.3 Fiber - 4.8 Protein

Nutrition