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Pumpkin pie was a Thanksgiving and Christmas delight for me growing up. In fact, it's one of the only pies that I really really enjoy. I may nibble here and there at an apple, pecan, or coconut pie, but everyone in my family knew to save me a couple of slices of pumpkin.
Then I met a mister that also really likes pumpkin pie, which I found out on our first Thanksgiving together after he told me that he wasn't going to share. I knew then and there that I better figure out how to make this or the relationship might be doomed. But all is well now, we figured out how to share pie with the help of family and a therapist, we got married, I learned to make pumpkin pie, and became the most skilled hider of pie pieces in the fridge.
In true form, we made this pie recipe together and hope that it brings as much family time, laughter, time in the kitchen, and holiday cheer for you as it does for us.
Prep Time: 20 minutes
Bake Time: 40-50 minutes
Yields: 8 servings/ 1 pie
Ingredients
1 1/2 cups pumpkin puree (store bought or fresh) Try my homemade pumpkin puree recipe here! https://www.hisgirlsunday.com/post/perfect-pumpkin-puree
3/4 cup packed brown sugar, we substitute with coconut sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
3 lightly beaten eggs
1 (6 oz) can of evaporated milk
1 store bought or homemade pie crust
Begin by preheating the oven to 400 degrees and let your pie crust sit out on the counter at room temperature. Especially if you are using a store bought pie crust, this will give the dough time to relax.
Into a large bowl, scoop out 1 1/2 cups pumpkin puree.
Add in 3/4 cup brown sugar, or coconut sugar, into the same bowl with the puree.
Then sprinkle in 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, and 1/2 tsp cloves. If you are feeling a little extra you can also give it a dash of pumpkin pie spice!
Whisk the spices and puree together until it is well combined.
Now take your eggs and crack them into a small bowl.
Lightly beat them and pour them into the pumpkin puree mix.
Pour in 1 (6 oz) can of evaporated milk. This creamy picture looks so good!
We whisk everything together by hand but you could also use a hand mixer or immersion blender.
Set that aside and roll out your crust into a pie dish.
To make this look prettier, I trimmed off the excess around the edges and gently pressed the fork around the rim.
Note: Don't throw away the extra dough!
Repeat that all the way around and with the extra dough I cut out two small leaves to add to the side. Get as creative as you want with this or just toss it, it's your life and your pie!
Pour the mixture into your pie crust. If you want to use a baking spatula to smooth it you can! At this point you can also brush an egg or milk wash on the crust so that it bakes to a golden brown color.
I have this fancy little pie crust protector but you could also just cover the crust with a strip of foil.
Bake the pie for 40-50 minutes, checking it regularly by using your oven light, not by opening the door. To check if it is done, insert a small knife one inch from the edge and see if it comes out clean.
A note about cracks, pie cracks that is...
The beauty of a pumpkin pie is that smooth top and the question is how do you get that? Since our recipe has 3 eggs that makes for a thicker filling, which I personally like. It also means that you have to be cautious to not over bake it. When the eggs bake they tighten up and when they have been in the oven for too long they will inevitably begin to tighten unevenly causing the pie to split. In short, over baking the pumpkin pie will cause cracks.
You can avoid this by baking on the lower rack, using a thermometer, and practice! The internal temperature of your pie should be between 160-170, but shoot for 160. The eggs in the pie will continue to cook after its been pulled out of the oven so try to account for that. And if in the end it does crack, put a big dollop of cool whip on the top!
Now sit back with me and enjoy a slice with a cup of coffee or hot cocoa!
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