Classic Thanksgiving Pumpkin Pie

Information

A classic Thanksgiving pumpkin pie with a smooth, warmly spiced pumpkin custard in a flaky pastry crust. Serve chilled or at room temperature with a spoonful of whipped cream for a traditional holiday dessert.

Ingredients

• 1 unbaked 9-inch (23 cm) deep-dish pie crust
• 1 can (15 oz / 425 g) plain pumpkin purée, not pumpkin pie filling
• 3/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 2 large eggs
• 1 can (12 fl oz / 354 ml) evaporated milk
• Whipped cream, for serving (optional)

Preparation

1. Preheat the oven to 425°F (220°C). Fit the unbaked pie crust into a 9-inch (23 cm) deep-dish pie plate, crimp the edges, and keep chilled while preparing the filling.
2. In a small bowl, combine the sugar, cinnamon, ginger, cloves, and salt.
3. In a large bowl, lightly beat the eggs. Stir in the pumpkin purée and the sugar-spice mixture until smooth.
4. Gradually stir in the evaporated milk until fully combined. Avoid beating in excessive air.
5. Place the pie plate on a rimmed baking sheet. Pour the filling into the unbaked crust.
6. Bake for 15 minutes at 425°F (220°C). Reduce the oven temperature to 350°F (175°C), without removing the pie, and bake for another 40-50 minutes. The edges should be set and the center should have a slight jiggle rather than a liquid wobble. A thin knife inserted near the center should come out clean. If the crust browns too quickly, cover the edges loosely with foil.
7. Cool on a wire rack for up to 2 hours, then refrigerate. Chill for at least 4 hours before slicing for neat portions.
8. Serve with whipped cream, if desired. Keep leftovers covered in the refrigerator.