Prep Time::10 mins
Cook Time:: 1 hr
Total Time:: 1 hr 10 mins
Servings::8
Yield::1 (9-inch) pie
Ingredients
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2 cups canned pumpkin puree
1 cup milk
1 cup light cream
½ cup brown sugar
½ cup white sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 tablespoon all-purpose flour
2 large eggs, lightly beaten
1 (9-inch) deep-dish unbaked pie crust
Directions
Preheat the oven to 450 degrees F (230 degrees C.)
Combine pumpkin puree, milk, cream, brown sugar, and white sugar in a large bowl; mix in cinnamon, salt, nutmeg, ginger, and cloves. Beat in flour and eggs. Pour filling into prepared pie shell.
Bake in the preheated oven for 10 minutes, then reduce the temperature to 350 degrees F (175 degrees C) and bake until filling has set, about 50 minutes.
Cook’s Note
It's best to make your own pie shell if you can't find a deep-dish pie crust. This recipe is easily doubled.