Pumpkin Pie Recipe | King Arthur Baking

In an enormous mixing bowl, whisk collectively the sugars, flour, salt, and spices.

In an enormous measuring cup, beat collectively the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry elements. For most interesting style, cowl and refrigerate the filling in a single day sooner than baking. (This will allow the spices’ style to combine.)

Flippantly grease a 9″ pie pan that’s not lower than 1 1/2″ deep. Roll the pie dough out to a 13″ circle, and swap to the pan. Crimp the edges above the rim; this offers you with somewhat bit additional headroom to hold the filling when it expands throughout the oven. Refrigerate the crust whereas the oven preheats to 400°F.

When the oven is scorching, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.

Bake for 45 to 50 minutes, until the filling is about 2″ in from the sting. The center must nonetheless be wobbly. Take away the pie from the oven and funky on a rack; the center will finish cooking by means of as a result of the pie sits. Retailer leftover pumpkin pie, lined, throughout the fridge for as a lot as 5 days.