Ingredients
Method
- Preheat the oven to 425°F (220°C) with a rack in the lower third. Fit the crust into a 9-inch deep-dish pie plate, crimp the edges, and set the plate on a rimmed baking sheet.
- In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves and salt. Whisk in the eggs, then the pumpkin and vanilla, until smooth. Gradually whisk in the evaporated milk.
- Pour the filling into the crust.
- Bake for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for 40 to 50 minutes more, until the edges are set and the center jiggles just slightly, like gelatin. A knife inserted near the center should come out clean.
- Cool the pie on a wire rack for at least 2 hours so the filling can set. Serve with whipped cream, and refrigerate any leftovers.
Notes
Check your crust: some store-bought and traditional pie crusts are made with lard. Look for one made with butter or vegetable shortening to keep the pie vegetarian.
Prevent over-browning: if the crust edges are getting too dark, cover them loosely with strips of foil or a pie shield for the last 20 minutes.
Make ahead: pumpkin pie is best made 1 to 2 days ahead. Once cool, cover and refrigerate for up to 4 days. Cracks on the surface usually mean the pie baked a little too long; whipped cream hides them nicely.
Shortcut: replace the four spices with 2 1/4 teaspoons of pumpkin pie spice. If you use a regular (not deep-dish) crust, bake any extra filling in a small buttered dish alongside the pie.