Classic Pumpkin Pie With No Shrink Pie Crust

evaporated milk

🥗Healthier: coconut milk

💰Cheaper: whole milk

Coconut milk offers a dairy-free option, while whole milk is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can reduce refined sugar intake, while brown sugar is typically cheaper.

Make pie dough or use store-bought pie crust.

Roll out the pie dough, fit into the pan, tuck and flute edges, and brush edges with egg wash.

Chill the pie crust while preheating the oven, then blind bake and cool while preparing the filling.

Whisk together pumpkin puree, brown sugar, flour, salt, cinnamon, ginger, nutmeg, eggs, yolks, cream, bourbon, lemon juice, and vanilla until smooth.

Pour the filling into the pie crust.

Bake at 375°F for approximately 55-60 minutes until golden brown, tenting with foil if edges brown too quickly.

Cool on a rack for 4-6 hours before slicing.

Cooking Techniques

Spice Level:

Dietary

Allergens