best pumpkin pie

In two days, it officially will be autumn, and to celebrate, I made two pumpkin pies tonight. Here’s my go-to pumpkin pie recipe (adapted from here), with the lovely pie plate courtesy of Haley Smith.

Pumpkin Pie:
{makes one 9″ pie}

  • 1 1/4 cups pumpkin puree*
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup evaporated milk, undiluted
  • 2 Tbs water
  • 1/2 tsp vanilla
  • 1 unbaked 9-inch pie crust
  • For topping: some heavy whipping cream and powdered sugar

(*Since they didn’t have pumpkin puree at Aldi’s this morning, I looked for it at County Market, but they only had it in industrial-sized cans which cost about $9 and include enough pumpkin to make eight pies. I bought a can anyway, which gives me an excuse to make pumpkin pancakes, pumpkin chocolate chip bread, pumpkin cookies, pumpkin everything!)

In a medium mixing bowl, combine pumpkin, sugar, salt, spices, and flour. Add eggs and mix well, and then add evaporated milk, water, and vanilla. Once it’s all mixed together, pour the pumpkin filling into a pastry-lined pie pan. (You can make your own crust, but tonight I just used premade refrigerated pie crust from Aldi’s, which actually turned out pretty well.) Bake at 400° for 15 minutes, then reduce heat to 350° and bake for another 35 minutes, or until center is set.

For the topping, I whipped some heavy whipping cream in my stand mixer until it had soft peaks, and then whipped in some powdered sugar until it tasted just right (it’s up to you!). It’s the perfect garnish pumpkin pie, and keeps well in the refrigerator for a day or two, but it’s so delicious that you’ll have a hard time keeping it around that long!


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