Pumpkin Pie

Ingredients

• 1/2 recipe pie crust (only need 1/2 for bottom)
• 3/4 cup sugar (granulated)
• 1 teaspoon cinnamon (ground)
• 1 teaspoon allspice (ground)
• 1/4 teaspoon nutmeg (ground)
• 1/2 teaspoon ginger (ground)
• 1/2 teaspoon cloves (ground)
• 1/4 teaspoon salt
• 2 large eggs
• 15 ounce canned pumpkin (1 can)
• 12 ounce evaporated milk (1 can)

Instructions

1. 1

   Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.

2. 2

   Preheat your oven to 425 °F.

3. 3

   In a small bowl, mix together the sugar, cinnamon, allspice, ginger, cloves and salt.

4. 4

   In a large bowl, beat the eggs. Stir in the pumpkin and the sugar-spice mixutre. Gradually stir in the evaporated milk. Set aside.

5. 5

   If using your own homemade pie crust, remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.

6. 6

   Roll out the disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.

7. 7

   Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don't have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.

8. 8

   Pour the pumpkin filling into the pie shell.

9. 9

   Bake at 425 °F for 15 minutes. Reduce the temperature to 350 °F; bake for 40 minutes or until a knife inserted in the center of the pie comes out clean. Cool on a wire rack for 2 hours.

10. 10

    Top with whipped cream, if preferred, cut into slices and serve. Refrigerate leftovers.