Ingredients
Equipment
Method
- Preheat oven to 425 degrees F.
- In a large bowl beat the eggs and pumpkin together.
- In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
- Gradually stir in the evaporated milk.
- Carefully pour mixture into unbaked pie shell.
- Bake at 425 degrees F for 15 minutes.
- Reduce temperature to 350 degrees F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
- Cool completely on a wire cooling rack.
- Serve immediately with whipped cream and caramel pecan topping, if desired.
- To make the topping, add brown sugar, cream, corn syrup, and butter to a small saucepan over medium high heat.
- Bring to a boil, then reduce heat and simmer, uncovered, for about 5 minutes, stirring frequently.
- Remove from heat and stir in chopped pecans and vanilla. The topping will thicken as it cools.
- Spoon topping over cooled pumpkin pie slices and top with whipped cream.
Nutrition
Notes
The filling works best for a 9x2 inch pie pan. If you use a smaller pan, you will not need all of the filling.
You can make the entire pie the day before and store it in the refrigerator, or prepare the pie crust and filling the day before and store them separately in the refrigerator until ready to bake the next day.
Store-bought pumpkin pies can sit at room temperature because of the preservatives added, but homemade pumpkin pie should be refrigerated if not eaten within 2 hours of sitting out. Leftover pumpkin pie will keep in the refrigerator for 3-4 days. Allow pumpkin pie to cool completely and then cover it loosely with plastic wrap for storing.
Cooked pumpkin pie can be frozen for up to 3 months, covered well. You can also freeze the pie crust for up to 3 months. Thaw pumpkin pie overnight in the refrigerator before serving.