Classic Pumpkin Pie Bake (Print-Friendly Version)
Luscious spiced pumpkin filling set in a flaky cinnamon-scented crust. The ideal treat for autumn celebrations.
# Ingredients List:
→ Filling
01 -
165 g brown sugar
02 -
2 teaspoons ground cinnamon
03 -
1 teaspoon ground ginger
04 -
0.5 teaspoon ground nutmeg
05 -
2 large eggs, beaten
06 -
415 g pumpkin puree (or one 425 g can)
07 -
355 ml evaporated milk
→ Crust
08 -
Pie dough for one 23 cm deep-dish shell
09 -
1 teaspoon ground cinnamon, to be incorporated into the dough
# How to Make It:
01 -
Preheat oven to 220°C. Roll out the pie dough and fit into a 23 cm deep-dish pie tin. Do not pre-bake the shell.
02 -
In a large mixing bowl, thoroughly blend together brown sugar, cinnamon, ginger, and nutmeg.
03 -
Stir pumpkin puree and beaten eggs into the spiced sugar mixture until smooth.
04 -
Gradually mix in evaporated milk, whisking until filling is fully homogenized.
05 -
Pour the pumpkin filling evenly into the prepared pie shell.
06 -
Bake in the preheated oven at 220°C for 15 minutes.
07 -
Reduce oven temperature to 175°C and continue baking for 40 to 50 minutes, or until a knife inserted in the centre emerges clean.
08 -
Transfer pie to a wire rack and cool for at least 5 minutes. Serve warm as desired.
# Extra Tips:
01 -
For an enhanced crust flavor, blend cinnamon into your pie dough before shaping and baking.