Pumpkin Pie
A smooth and spiced pumpkin pie baked in a flaky crust.Perfectly balanced flavors of cinnamon, nutmeg, and cloves.An iconic dessert for Thanksgiving or Christmas gatherings.Brown Family’s favorite recipe, loved for generations.
Ingredients
- 1 unbaked 9-inch pie crust
- 2 cups pumpkin pure (canned or homemade)
- 1 cup evaporated milk
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp ginger
- ½ tsp salt
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together pumpkin, sugar, spices, and salt.
- Beat in eggs, then stir in evaporated milk until smooth.
- Pour mixture into pie crust.
- Bake for 15 minutes at 425°F, then reduce to 350°F (175°C).
- Bake for an additional 40–50 minutes, until center is set.
- Cool before serving. Garnish with whipped cream if desired.
Notes
- Use homemade pumpkin purée for a fresher flavor.
- A glass pie dish helps the crust bake evenly.
- Cooling prevents the filling from cracking.
- Store pie in the refrigerator for up to 4 days.
- Serve chilled or at room temperature.