My family is wild about pumpkin pie, and we take our recipe to the next level by crafting an all-butter crust from scratch. But that's not all -- we crown it with a towering swirl of sweet whipped cream, also lovingly made in-house.
Here is my take on the recipe. Check out Stacey's PROOF" PIE CRUST - SINGLE CRUST! This crust is the real deal, and it's foolproof to boot. To ensure a perfectly flaky crust that won't crumble, start with a frozen pie crust and puncture the base with a fork to prevent bubbles during baking. It's a game-changer!
Tip: Do not use pumpkin pie filling! This recipe calls for Pumpkin puree.
This recipe yields ONE 9 inch pie! To make TWO, double recipe!
INGREDIENTS
- 2 Large eggs
- 15 oz can Pumpkin puree
- 1 cup sugar*
- One 12 fl oz can of Evaporated Milk
- 1/2 tsp Vanilla extract
- 1/2 tsp Salt
- 1 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg
*Adjustments Based on Preference:
For a less sweet pie: Use 3/4 cup sugar.
For added complexity: Substitute part of the sugar (e.g., 2–3 tablespoons) with brown sugar for a hint of molasses flavor
INSTRUCTIONS
Move oven rack to middle position. Pre-heat oven to 425 degrees F.
In a large bowl, beat eggs well using a whisk. Add rest of ingredients to beaten eggs and mix until fully combined. Pour into a FROZEN pie crust. Do no over fill as it will spill over when moving to the oven or possibly during baking.
Bake pie for 20 min. Reduce oven to 350 degrees F and bake for another 30 min. Periodically check the pie's crust, when it reaches a golden color, cover with foil or a pie crust over to prevent burning.
After 30 min bake time, check pie for doneness. The edges of the filling should be baked and the filling in the center should be move like jello in the center. If the filling moves more like water, than more baking time is required. Continue to bake checking the pie every 5-8 minutes.
When the custard around the outer edges are set and the center moves like jello, remove from oven and place on a cooling rack. The residual heat will continue to bake the filling and set the center of the custard. Let sit on the counter for at least 1 hour or until pie comes to room temperature. Move pie to refrigerator for 3-4 hours to cool properly.
Top with whipped cream and..... YUM!
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