This is the best, most reliable recipe for pumpkin pie. For this pie, you can use canned pumpkin or cook your own pumpkins to make the purée. Many people don’t feel any difference in taste or texture, and therefore there’s no real need to make the effort of the baking, scraping, and sieving to get a great pie. Why is this one a good healing pie? It’s about the ease of eating and making it. It’s moist and thus goes down easily. And it may even remind you of happy family gatherings at Thanksgiving—this is even better, nostalgia is good for the soul.
- ¾ cup granulated sugar,
- 1 tsp cinnamon,
- ½ tsp salt,
- ½ tsp ground ginger,
- ¼ tsp ground cloves,
- 2 eggs,
- 1 can (15 ounces) pumpkin purée,
- 1 can (12 ounces) evaporated milk.
- Prepare the Basic Pie Dough for a single-crust pie.
- Prepare the filling: Combine sugar, cinnamon, salt, ginger, and cloves in a small bowl. Whisk eggs in a large bowl, then add the pumpkin purée and sugar-spice mixture. Mix well, then gradually stir in evaporated milk. Pour into the pie shell.
- Bake at 425 degrees for 15 minutes. Turn oven down to 350 degrees and bake for another 40–50 minutes or until knife put inside it near center comes out clean. If you don’t eat it all immediately, then store in the fridge.