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Pumpkin Pie

Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Servings 8 people
Author Heather

Equipment

  • Mixer
  • Pie Plate

Ingredients

  • 1 9 inch pie crust
  • 1 15 ounce can pumpkin
  • 3/4 cup brown sugar
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 12 ounce can evaporated milk

Instructions

  • Pre-heat oven to 375 degrees.
  • In a medium saucepan over medium heat, combine pumpkin, brown sugar, cinnamon, and ginger. Cook until sugar is fully dissolved and mixture is thick and shiny, 3-5 minutes.
  • Place mixture into mixer bowl. If using a stand mixer, fit with paddle attachment. Beat pumpkin mixture on low speed.
  • Add in evaporated milk and vanilla. Beat until mixture has cooled slightly.
  • Add in eggs, one at a time, until fully combined.
  • Pour mixture into prepared pie crust. Bake at 375 degrees for 50-60 minutes.
  • Watch pie carefully. It is done when the pie is gently wiggled and moves all together (no ripples). If your pie crust edges are getting too dark, you may need to cover the edges with aluminum foil.
  • Remove from oven and allow to cool completely. Enjoy!

Notes

*If you are making your own pie crust or using store-bought dough, make sure the edges of your crust are flat, not raised.  We cook this pie at a lower temperature than most pie and raised edges will fall apart before they are set.  I used a fork and simply pressed the edges of the pie crust.
*If you prefer, you can substitute 2 teaspoons pumpkin pie spice for the cinnamon and ginger.