Easy Pumpkin Pie Recipe

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Preheat the oven to 425°F (220°C) for a butter crust or 400°F (200°C) for a pre-made crust.

Roll out the pie dough to be about 1/4" thick and transfer it into the pie dish.

Trim the excess pie dough to have about 1" of excess and fold it underneath for a clean edge.

Crimp the edges of the pie crust as desired and place it in the freezer for at least 20 minutes.

Prepare parchment paper by cutting it into a circle and making frills.

Place the parchment paper in the frozen pie shell and fill it with pie weights or aluminum foil to prevent sagging.

Blind bake the crust in the oven for about 15 minutes.

In a bowl, combine 160 grams (3/4 cup) packed brown sugar, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon cloves, and 1/4 teaspoon ground nutmeg.

Add 3 room temperature eggs and 1 (12 ounce) can of evaporated milk to the bowl and whisk until smooth.

Warm the filling on the stove over medium low heat until it is warm to the touch, then pour it into the baked pie crust.

Bake the pie until the filling is set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens