Pumpkin Pie
A classic spiced pumpkin custard pie baked in a par-baked crust - blind-baking the crust first is what keeps the bottom from turning soggy under the wet custard filling, a step most quick versions skip.
⏱ 65 min🍽 8 servings
dessertvegetarianbaking
Ingredients
- •1 pie crust
- •1 can pumpkin purée
- •1 can evaporated milk
- •2 eggs
- •3/4 cup sugar
- •2 tsp pumpkin pie spice
- •1 tsp vanilla extract
- •1/2 tsp salt
Steps
- 1.Preheat oven to 425°F, fit the pie crust into a pie dish, then line it with parchment and pie weights and blind-bake for 10 minutes - this par-baking is what keeps the crust from turning soggy under the custard filling.
- 2.Remove the weights and parchment.
- 3.Whisk together the pumpkin purée, evaporated milk, eggs, sugar, pumpkin pie spice, vanilla, and salt.
- 4.Pour into the crust.
- 5.Bake for 15 minutes, then reduce heat to 350°F and bake for another 40-45 minutes until the edges are set and only the center jiggles slightly.