Pumpkin Pie
This pumpkin pie uses a short list of pantry ingredients and one useful trick: a hot oven first, then a lower one. Canned pumpkin and evaporated milk make a dense, silky custard, while cinnamon, ginger and cloves give it the familiar spiced edge. The temperature drop lets the crust crisp before the filling sets. Pumpkin pie spice can stand in for the three spices if you prefer.
Instructions
Heat the oven to 425°F (210°C). Stir the sugar, salt, cinnamon, ginger and cloves together in a small bowl.
Beat the eggs in a large bowl, then stir in the pumpkin and the spiced sugar. Add the evaporated milk gradually, stirring as you go, until the filling is smooth.
Pour the filling into the unbaked pie shell. If you mixed the filling ahead, wait until just before baking to pour it in so the crust stays crisp.
Bake at 425°F (210°C) for 15 minutes, then lower the oven to 350°F (180°C). The hot start helps the crust set and crisp before the filling cooks through.
Continue baking for 40 to 50 minutes. The pie is done when a knife pushed in near the center, but not right in the middle, comes out clean, since the center keeps cooking as it cools.
Cool the pie on a wire rack for 2 hours. Top with whipped cream before serving, and eat it warm or cold as you prefer.
Make it personal.
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