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Super Simple, Killer Pumpkin Pie

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The classic back-of-the-can pumpkin pie, minus the cloves. That custardy filling calls my name every single year.

Ingredients

Units Scale
  • 1 (9-inch) unbaked deep-dish pie crust
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 2 eggs
  • 1 (15-ounce) can pure pumpkin, or 15 ounces homemade pumpkin purée
  • 1 (12-fluid-ounce) can evaporated milk

Instructions

  1. Heat the oven to 425°F (220°C).
  2. Mix the sugar, cinnamon, salt and ginger in a small bowl.
  3. Lightly beat the eggs in a large bowl. Stir in the pumpkin and the sugar-spice mixture.
  4. Gradually stir in the evaporated milk. Go slowly. It loves to splatter!
  5. Pour into the pie shell. Bake 15 minutes, then reduce the oven to 350°F (175°C) and bake 40–50 minutes more, until a knife inserted near the center comes out clean.
  6. Cool on a wire rack for 2 hours. Serve, or refrigerate until dessert time. Don’t freeze it, or the crust will separate from the filling.

Notes

Bake it the day before to free up your oven on Thanksgiving. Adapted from Libby’s Famous Pumpkin Pie.

Find it online: https://www.noordinaryhomestead.com/thanksgiving-just-desserts/