Miss Carroll’s Pumpkin Pie

Miss Carroll's Kitchen - December 2023

Miss Carroll’s Pumpkin Pie

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Pumpkin pie is the quintessential pie for fall and Thanksgiving gatherings. It has the perfect creamy custard in a tender and flaky crust. Adding whipped cream to the top and garnishing with a sprinkling of cinnamon just adds to the “wow” factor of flavor!

My husband, Charlie, enjoys my pumpkin pie with lots of whipped cream. I hope you and your family will enjoy my recipe, too.

Prep Time: 10 minutes
Baking Time: One hour
Total Time: 1 hour, 10 minutes
Servings: One 9-inch pie

Cooking Equipment

9-inch pie plate
Mixing bowl
Measuring cups and spoons
Whisk
Spatula
Table knife

Pumpkin Pie Ingredients

Pie pastry for a 9-inch pie, uncooked (my pie pastry recipe is located at guessncompany.com/Miss Carroll’s Kitchen)
2 whole eggs
One can (16 ounces) pumpkin
¾ cup granulated sugar
½ teaspoon fine sea salt
¼ teaspoon ground cloves
½ teaspoon ground ginger
1 ⅔ cups evaporated milk
1 teaspoon ground Saigon cinnamon

Pumpkin Pie Directions

Preheat the oven to 425°F.
Prepare pie pastry, line the pie pan, and set aside.
Beat eggs slightly with a whisk.
Mix in remaining ingredients until combined.
Pour into pastry-lined pie plate.
Place on the middle rack of the oven and bake for 15 minutes.
Reduce oven temperature to 350 degrees F. Bake for approximately 45 minutes or until the knife dipped in cold water and inserted in the center of the pie comes out clean.
Cool.
Serve with whipped topping or refrigerate for later.