Spiced Pumpkin Pie

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 9/10/2020

Vary the spices to get it just the way your crowd likes it.

A classic that always pleases.

50 min Prep: 10 min Cook: 40 min
Serves: 8 Save

Ingredients (10)

  • 2 Eggs
  • 1 Rolled Pie Crust
  • ⅔ cup Brown Sugar
  • ¼ tsp Salt
  • 1½ tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Ground Cloves
  • 15 oz Canned Pumpkin Puree
  • 12 oz Evaporated Milk

Directions

  1. Preheat oven to 350F.

  2. Beat eggs in a large mixing bowl. Brush rim of crust with 2 teaspoons beaten egg.

  3. Add brown sugar and next 6 ingredients (brown sugar through pumpkin); beat at medium speed until blended. Gradually beat in milk. Pour into unbaked crust. Bake 40 minutes, or until custard is set. Cool on a wire rack.