Pumpkin pie recipe 

This simple pumpkin pie recipe is made from scratch and is a great holiday treat that you can make ahead of time.

– 1 store-bought or homemade pie crust – 1 cup light brown sugar (200 grams) – 1 tablespoon all-purpose flour (8 grams) – ½ teaspoon salt – 1 teaspoon ground cinnamon – 1 teaspoon ground ginger – ½ teaspoon ground nutmeg

Ingredient

– ⅛ teaspoon ground clove – 3 large eggs at room temperature – 1 (15-ounce can) pumpkin puree (425 grams) – 1 ¼ cups evaporated milk (300 ml)

Direction

Bake pie crust at 400°F (204°C).A 12-inch dough. Removing leftover dough and decorating the borders after gently placing the dough into a 9-inch pie pan (1 1/2 inches deep). 

1

While oven heats, refrigerate 15–20 minutes. Forked pie crust. Parchment or foil the pie crust's bottom, corners, and sides, then fill with dry beans or grains for weight.

2

For 15 minutes, bake pie crust at 400°F (204°C). Remove foil, parchment, and pie weights from oven. Return the pie crust to the oven for 5 minutes. Cool after removing from oven.

3

Ready to fill: Preheat oven to 375°F (190°C). Brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves in a BIG bowl. Another basin, barely mix eggs. Pumpkin-evaporated milk blend.

4

Combine dry and wet components. Fill a partially baked pie crust with pumpkin pie filling. Bake at 375°F (190°C) for 45–50 minutes until the middle is almost set (wobbly). 

5

Cover or wrap pie crust edges to prevent overbrowning. Remove from oven and cool on a wire rack for 2–3 hours. Refrigerate tightly covered for several hours or overnight.

6

Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

Oreo pie recipe