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A Thanksgiving classic
Prep Time20 minutes
Cook Time1 hour
Resting time30 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Keyword: pie, pumpkin
Servings: 1 pie

Equipment

  • a large mixing bowl
  • a 9" pie dish
  • an electric mixer (or whisk)
  • rubber spatula

Ingredients

  • 1 pie crust (see recipe below, in Notes)
  • 15 oz cooked, pureed pumpkin (1 can, or about 2 cups)
  • 1.5 cup evaporated milk (1 can; in a pinch, could be half and half)
  • 4 oz white sugar (about ½ cup)
  • 3 oz light brown sugar (about ½ cup)
  • 1 oz flour (about 3 tbsp)
  • 1 oz butter (¼ stick)
  • 2 eggs
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground mace (or cardamom)
  • 1/4 tsp ground cloves
  • 1/4 tsp salt

Instructions

  • Preheat oven to 450°F
  • Place the pie crust in the pish dish
    1 pie crust
  • Melt the butter
    1 oz butter
  • Beat the 2 eggs well in the large mixing bowl
    2 eggs
  • Add the pureed pumpkin, melted butter, and spices
    1 tsp ginger, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground mace, 1/4 tsp ground cloves, 15 oz cooked, pureed pumpkin
  • Mix well
  • Add in the rest of the ingredients
    1.5 cup evaporated milk, 4 oz white sugar, 3 oz light brown sugar, 1/4 tsp salt, 1 oz flour
  • Mix well, again
  • Make sure everything is blended well and try to minimize lumps
  • Pour the mixture into the pie crust
    (If baking in toaster oven, cover the crust with aluminum to avoid burning)
  • Bake at 450°F for about 15 min
  • Turn heat down to 375°F and bake for another 45 min, until a toothpick comes out clean and the crust is golden brown
  • Take the pie out and let it cool for at least half an hour before slicing, but preferrably overnight.
  • Store in the fridge, since it contains dairy

Notes

See Pie Crust recipe, if need be.