Ingredients
Pie Crust
- 1 (9-inch) raw pie crust, chilled, store-bought or homemade
Filling
- 1 (15-ounce) can pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon sea salt
For Serving
- Whipped cream
Instructions
- Preheat the oven: Start by preheating your oven to 425°F and position the rack in the center. This ensures even cooking of the pie crust and filling.
- Prepare the pie crust: On a lightly floured surface, roll out your chilled pie dough into a 14-inch round. Gently transfer it to a 9-inch deep dish pie plate, pressing it into the edges. Fold the excess overhang inward so the crust edge is level with the pie plate rim and crimp with a fork for a decorative finish.
- Blind bake the crust: Line the crust with parchment paper extending over the edges and fill with pie weights or dried beans to keep the crust from puffing. Bake at 425°F for about 15 minutes until the edges are set. Remove the weights and parchment paper carefully.
- Finish baking the crust: Reduce oven temperature to 350°F. Pierce the bottom of the crust with a fork to release air bubbles, then bake for an additional 10 minutes until the crust is just lightly browned. Transfer it to a wire rack and let it cool completely before adding the filling.
- Make the filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, egg yolk, and vanilla extract until smooth. Stir in the cinnamon, ginger, nutmeg, cloves, freshly cracked black pepper, and sea salt until fully combined and silky.
- Fill and bake the pie: Pour your pumpkin filling into the cooled crust. Bake at 350°F for about 50 minutes, making sure to shield the crust edges with aluminum foil or a pie crust shield to prevent over-browning. The center should be set but slightly jiggly.
- Cool and serve: Remove the pie from the oven and allow it to cool on a wire rack for at least 3 hours to set fully. Serve chilled or at room temperature with a generous dollop of whipped cream on top.
Notes
- Blind baking the crust ensures a crisp bottom and prevents sogginess from the filling.
- Using sweetened condensed milk creates a smooth, sweet filling without additional sugar.
- If you don’t have pie weights, dried beans or rice work well to keep the crust from puffing up.
- Covering the crust edges during baking prevents burning and keeps the crust edges tender.
- Letting the pie cool completely is essential for the filling to set properly before slicing.
- For best results, use fresh spices to enhance the warm flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
