Something sweet
Pumpkin Pie
Brown sugar and warm spices give this pumpkin pie a soft, rich filling inside a simple pastry crust. Bake it ahead and chill it before serving so dessert is already taken care of when the smoker needs your attention.
- Makes
- One pie cut into 8 slices
- Preparation
- About 15 minutes
- Baking and chilling
- About 55 to 70 minutes baking, then cooling and at least 4 hours chilling
Get everything ready
Ingredients
One deep 9 inch pie, about 8 slices
What you need
Deep 9 inch pie pan with a pastry shell, mixing bowl, whisk, rimmed baking sheet, cooling rack, foil, and a food thermometer.
Warm up the oven
Method
Get the crust ready
Heat the oven to 425°F. Prepare the unbaked shell according to its package directions and set it on a rimmed baking sheet. Check that the shell and pan are rated for the baking temperature.
Whisk the filling
Whisk the pumpkin, both sugars, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Whisk in the eggs and vanilla, then slowly stir in the evaporated milk. Scrape the bottom of the bowl to work in any pumpkin or sugar left behind. Do not taste the raw egg mixture.
Pour and start baking
Pour the filling into the pie shell, stopping below the rim. Carefully transfer the baking sheet to the oven. Bake for 15 minutes, then lower the oven to 350°F without removing the pie.
Finish the custard
Bake for about 40 to 55 minutes more. The outer filling should be set and the center should have a gentle wobble rather than a liquid slosh. Check that the center reaches at least 160°F with a food thermometer. Keep baking if needed, and shield the crust edge with foil if it browns too quickly.
Cool and refrigerate
Cool the pie on a rack, then refrigerate it within 2 hours of leaving the oven. Chill at 40°F or below for at least 4 hours before slicing. Cut into 8 slices and add the optional whipped cream just before serving.
Before you make it
Buy plain pumpkin
The can should contain pumpkin puree rather than pumpkin pie filling. Prepared pie filling already has sugar and seasoning, which would change this recipe.
Use a deep shell
A standard shallow crust can overflow. Keep the filling below the rim and use a deep shell with about 4 cups capacity. Evaporated milk is unsweetened and is different from sweetened condensed milk.
Plan for a cold dessert
The filling becomes easier to slice after chilling. Make separate pies for a larger batch and check each center individually. A small thermometer mark or a crack on top will not stop you from serving the pie.
Cooking times and serving counts are estimates.
Custard needs refrigeration
USDA recommends cooking egg dishes to 160°F. Refrigerate this pie within 2 hours and keep it at 40°F or below. Once serving, allow no more than 1 hour outside the fridge if the temperature is above 90°F.