Happy after-Thanksgiving and Merry Christmas! We hope your post-Thanksgiving week is off to a productive start, whether that’s by Cyber-shopping, cleaning house, getting back to work, or just spending time with family. To keep your holidays moving, we’ve got the perfect recipe for parties, potlucks, or just a night at home. This pie is smooth, creamy, and flavorful, and pairs deliciously with our seriously no-fail flaky pie crust! All the ingredients are pantry and refrigerator staples, so start baking!
First, take a look at our No-Fail Pie Crust recipe and tutorial. Simple, right? And worth it. If you don’t have time to make your own crust, you can use a store bought dough.
Next, you’re going to start on the Pumpkin filling. Mix the spices and sugar together in a small bowl. Beat the eggs in a large bowl, and then add the sugar mixture and the pumpkin. After this is fully mixed, slowly add the evaporated milk. Finally, fill the crusts and bake!
We added these adorable leaves using cookie cutters and cut out the turkey ourselves. We sketched the details with a knife. They add so much character to the finished product!
Classic Pumpkin Pie
Yields: 2 pies, or 16 -20 servings.
- 1 1/2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 4 large eggs
- 1 can (29oz) pumpkin puree
- 2 cans (12oz) evaporated milk
- Prepare one batch of No-Fail Pie Crust*. Preheat oven to 425°. In a small bowl, combine the sugar and spices. In a large bowl, beat the eggs.
- Mix the sugar mixture and the pumpkin with the eggs until well combined. Gradually stir in the evaporated milk.
- After the mixture is fully combined, pour it evenly into the 2 pie crusts.
- Bake at 425° for 15 minutes. Reduce temperature to 350° and bake for an additional 45-55 minutes, or until a knife inserted in the center comes out just clean.
- Once done, transfer pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with pie crust leaves*, if desired. Cover leftovers tightly and refrigerate for up to 3 days.
Enjoy with whipped cream!
*A store-bought dough may be substituted.
*To make the pie crust leaves, simply cut out the leaves, sketch veins, brush with egg wash, and bake on a baking sheet topped with a silicone mat for about 15 minutes.
Adapted from Nestle.
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