Classic Pumpkin Pie

Total Time: 1 hr 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• pastry for single-crust pie (10-inch)
• 1 3/4 cups pumpkin puree
• 1 cup brown sugar, packed
• 2 eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 (370 ml) can carnation evaporated milk (regular, 2% or fat-free)

Recipe

• 1 preheat oven to 350°f.
• 2 on floured surface, roll out pastry to 1/8-inch thickness. fit pastry into 10-inch pie plate; press into bottom and up sides of plate. trim overhang and flute edges.
• 3 whisk together pumpkin, sugar, eggs, flour, spices, and salt in a large bowl until smooth and well combined; gradually whisk in evaporated milk. fill pie shell with pumpkin mixture. bake in bottom1/3 of oven for 60-70 minutes or until set. let cool on rack.
• 4 tips: filling can be split between two 9-inch frozen pie shells. place filled pie shells on baking sheet. bake 40-45 minutes or until set. pie can be well covered in plastic wrap and refrigerated up to 3 days or frozen up to 1 week. garnish pies with pastry cut-outs by rolling out pastry trimmings. use cookie cutters to cut out shapes. transfer to baking sheet at 400f for 10 minutes or until golden.