Best Spiced Pumpkin Pie with Flakey Crust
Servings 8 people
Ingredients
- 2 cups pumpkin puree homemade or canned
- 1 (14oz) condensed milk
- 2 large eggs room temperature
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground clove
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 unbaked pie crust
Instructions
- Preheat the oven to 425°F (220°C)
- In a food processor, add the pumpkin puree, condensed milk, eggs, cinnamon, ginger, clove, nutmeg, and salt until smooth. Pour into the unbaked pie crust.
- Bake in the preheated oven for 15 minutes.
- Dial the temperature down to 350°F and continue to bake for 35-40 minutes. Watch the edge of the crust. When it is golden brown or until a knife inserted into the centre of the pie comes out clean.
- Allow the pie to cool completely before serving. About 2 hours.
Notes
Top with a generous dollop of whipped cream. I like pumpkin pie to be well chilled, so I make pies a day ahead of time and keep them in the refrigerator overnight with a film on top. However, it's perfectly acceptable to serve room temperature pie too - just be sure to pop the leftovers in the fridge.