The Best Pumpkin Pie

Recipe by: ChefJun5000

Prep Time

45 Min

INGREDIENTS

Filling

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tablespoon unbleached all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly ground black pepper (optional)
• 3 large eggs, beaten
• 2 cups (or one 15-ounce can) pumpkin
• 1 1/4 cup light cream or evaporated milk

Crust

How to make ChefJun5000's Recipe

1. In a large mixing bowl, whisk together the sugars, flour, salt, and spices.
2. In a large measuring cup, beat together the eggs, pumpkin, and creeam or evaporated milk. Whisk into the dry ingredients. Forbest flavor, cover and refrigerate the filling overnight before baking.
3. Lighting grease a 9" pie pan that's at least 1 1/2"deep. Roll the pie dough out to a 13" circle, and transfer to the pan.
   Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.
4. When the oven is hot, place the pie pan on a baking sheet to catch an drips. Pour the filling into the unbaked pie shell.
5. Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and ccool on a rack; the center will finish cooking through as the pie sits.

Tips from ChefJun5000

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