Imagine a dessert that instantly transports you back to cozy family gatherings, where the warm, spicy aroma of pumpkin pie fills the kitchen and memories come flooding back with every bite. This isn't just any pumpkin pie—this is Grandma Westwick's secret recipe, a treasured family classic that has delighted generations with its rich, velvety filling and perfectly flaky crust. Get ready to unlock the ultimate autumn dessert that will make your taste buds dance and your heart feel like it's wrapped in a warm, comforting hug!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 pie
Ingredients
- 1 unbaked pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 3 large eggs
- 1 can (12 oz) evaporated milk
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the lower third of the oven for even baking.
- In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, cloves, and salt. Whisk these ingredients together until they are thoroughly blended and smooth.
- Crack the eggs into the pumpkin mixture one at a time, whisking well after each addition to ensure they are completely incorporated.
- Slowly pour the evaporated milk into the pumpkin mixture, stirring continuously to create a uniform, creamy filling.
- Carefully place the unbaked pie crust into a 9-inch pie dish, crimping the edges decoratively with your fingers or a fork.
- Gently pour the pumpkin filling into the prepared pie crust, being careful not to overfill. Leave a small margin at the top to prevent spillage.
- Place the pie in the preheated oven and bake at 425°F for 15 minutes to set the crust.
- Reduce the oven temperature to 350°F (177°C) and continue baking for an additional 35-40 minutes.
- Check the pie's doneness by inserting a knife near the center. If it comes out clean, the pie is ready. The center might still have a slight wobble but should not be liquid.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. The pie will continue to set as it cools.
- Optional: Serve with a dollop of whipped cream or vanilla ice cream. Can be stored in the refrigerator for up to 4 days.
Tips
- For the most luxurious texture, use fresh, high-quality canned pumpkin puree and avoid watery substitutes.
- Always pre-heat your oven and use the lower third rack to ensure even baking and a perfectly crisp crust.
- To prevent a soggy bottom, consider blind-baking your pie crust for 10 minutes before adding the filling.
- Don't rush the cooling process—letting the pie set completely ensures a smooth, stable filling.
- For a professional finish, use a pie shield or aluminum foil edges to prevent over-browning of the crust.
- Serve slightly warm or chilled, but always with a generous dollop of whipped cream for the ultimate indulgence!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 7g
Fat: 17g
Saturated Fat: 7g
Cholesterol: 95mg
