Pumpkin pie recipe 

This simple pumpkin pie recipe is made from scratch and is a great holiday treat that you can make ahead of time.

– 1 store-bought or homemade pie crust – 1 cup light brown sugar (200 grams) – 1 tablespoon all-purpose flour (8 grams) – ½ teaspoon salt – 1 teaspoon ground cinnamon – 1 teaspoon ground ginger – ½ teaspoon ground nutmeg


– ⅛ teaspoon ground clove – 3 large eggs at room temperature – 1 (15-ounce can) pumpkin puree (425 grams) – 1 ¼ cups evaporated milk (300 ml)


Bake pie crust at 400°F (204°C).A 12-inch dough. Removing leftover dough and decorating the borders after gently placing the dough into a 9-inch pie pan (1 1/2 inches deep). 


While oven heats, refrigerate 15–20 minutes. Forked pie crust. Parchment or foil the pie crust's bottom, corners, and sides, then fill with dry beans or grains for weight.


For 15 minutes, bake pie crust at 400°F (204°C). Remove foil, parchment, and pie weights from oven. Return the pie crust to the oven for 5 minutes. Cool after removing from oven.


Ready to fill: Preheat oven to 375°F (190°C). Brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves in a BIG bowl. Another basin, barely mix eggs. Pumpkin-evaporated milk blend.


Combine dry and wet components. Fill a partially baked pie crust with pumpkin pie filling. Bake at 375°F (190°C) for 45–50 minutes until the middle is almost set (wobbly). 


Cover or wrap pie crust edges to prevent overbrowning. Remove from oven and cool on a wire rack for 2–3 hours. Refrigerate tightly covered for several hours or overnight.


Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

Oreo pie recipe