Here is my recipe for Pumpkin Pie. It’s easy and delicious. If you don’t want to make the crust you can purchase a frozen one that fits a DEEP 10″ deep dish pie dish. I recommend you bake your pumpkin pie and all other pies in a glass or ceramic pie dish. Glass and ceramic pie dishes promote even cooking and guarantee a beautifully golden crust, even on the bottom of the pie. If you have any questions don’t hesitate to comment directly on the blog in the comment section or email me at camille@camillecooksforyou.com
Pumpkin Pie
Makes One 10” Deep Dish Pie
1 Blind Baked 10″ Deep Dish Pie Crust (Blind Baking Instructions Below)
1½ Cups Granulated Sugar
1 Teaspoon Fine Sea Salt
1½ Teaspoons Ground Cinnamon
¾ Teaspoon Ground Ginger
¼ Teaspoon Ground Cloves
4 Large Eggs
1 29 Ounce Can Pumpkin Puree
1½ Cups Evaporated Milk
½ Cup Half and Half
Preheat oven to 350°.
In a medium size bowl, whisk together the sugar, salt, cinnamon, ginger and cloves. Set aside.
In a large bowl, lightly beat the eggs, add the sugar/spice mixture and blend well. Add the pumpkin puree and mix until completely incorporated. In a slow and steady stream add the evaporated milk and the half and half. Mix until completely incorporated.
Pour the pumpkin mixture into the prepared pie shell. Bake for 1 hour. To check for doneness pierce the center of the pie with a very thin bladed knife. When the knife comes out clean the pie is done. Transfer to a wire cooling rack to cool completely before refrigerating. Before covering the pie with plastic wrap, be sure to cool the pie in the refrigerator for at least 3 hours. Place a piece of plastic wrap directly on the pie’s surface. The pie should be made the day before serving.
Serve with freshly whipped cream.
Blind Baking Pie Crust
Preheat Oven to 350°
(For pie weights use uncooked rice or beans.)
Fit the pie crust into a 10″ deep dish pie dish. Crimp the edges decoratively and refrigerate for 1 hour.
After 1 hour, remove the pie shell from the refrigerator and line the pie shell with parchment paper. Pour pie weights into the lined shell and bake for 15 minutes, until crust is set. Remove from the oven and carefully remove the parchment paper liner with the weights. Return the shell to the oven and bake for an additional 10 minutes.
Cool the shell completely before filling with pumpkin pie filling.