Pumpkin Pie

Ingredients

• 1 unbaked 9-inch pie crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 cup evaporated milk
• 1/2 cup heavy cream
• 1 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp kosher salt
• Whipped cream, for serving

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Heat the oven to 375°F, fit the pie crust into a 9-inch pie plate, crimp the edge, and chill it while the filling is mixed.
2. Step 2.Whisk pumpkin puree and brown sugar together until smooth, breaking up any lumps so the finished custard has an even texture.
3. Step 3.Add the eggs and whisk only until combined, because beating in too much air can make the custard puff and crack.
4. Step 4.Whisk in evaporated milk, cream, cinnamon, ginger, nutmeg, cloves, and salt until the filling is fluid and evenly spiced.
5. Step 5.Place the chilled crust on a rimmed baking sheet, pour in the pumpkin filling, and move it carefully so the liquid does not splash over the edge.
6. Step 6.Bake for 55 to 65 minutes until the edges are set and the center still has a small gentle wobble when the pan is nudged.
7. Step 7.Cool the pie completely on a rack, letting carryover heat finish setting the custard without overbaking the center.
8. Step 8.Refrigerate for at least 2 hours before slicing, then serve chilled or cool with whipped cream added just before serving.