Winter Luxury Pumpkin Pie
Ingredients
- Single-Crust Pie Recipe
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 + 1/8 teaspoon ground cloves
- 3/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon table salt
- 2 large eggs
- 15 ounces by weight Winter Luxury Pumpkin Puree (or Libby's Pumpkin)
- 1 can 12 ounces evaporated milk
Instructions
- Preheat oven to 450°
- In a small bowl, mix sugar through salt.
- In a larger bowl whisk eggs until thoroughly mixed. Whisk into the eggs the pumpkin puree. Once incorporated, whisk in the evaporated milk and the sugar spice mixture.. Pour into pie shell. Bake pie at 450° for 15 minutes. Reduce oven temperature to 350° and continue baking for 40 to 50 minutes or until edges are set but the center is barely loose (a toothpick inserted should come out clean. Cool completely on a wire rack before serving.
Notes
I find using a glass pie pan helps my bottom crust to brown. If you don't have one or still have a problem you can also prebake your crust. To do that, preheat oven to 400° with an oven rack in the lowest position. Make sure dough is cold by putting the pie pan with the dough back in the refrigerator while the oven preheats. Line the crust with parchment paper or foil and cover with either dry beans or pie weights. Bake for 15 minutes. Remove paper/foil and beans/weights. Bake for an additional five to ten minutes or until the crust is a light golden brown color. Your cooking time for the filled pie will be reduced. Bake pie for 10 minutes at the 400° temperature. Reduce temperature to 300° and continue baking for 20 - 35 minutes longer. The edges should be set and the very center should be barely loose (a toothpick inserted should come out clean. Cool completely on a wire rack before serving.