12Ingredients
300Calories
92Minutes

This recipe will have you making the best pumpkin pie you've ever tried. Be sure to remove excess water from the pumpkin purée for some perfectly textured filling!

Ingredients

  • 1 pie crust (store-bought)
  • 15 ounces pumpkin purée
  • 1 1/8 cups evaporated milk
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 egg yolks
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/8 teaspoon cardamom
  • 1/8 teaspoon salt
  • 1 pinch black pepper

Directions

  1. Adjust a rack to sit on the lowest position in the oven. Preheat the oven to 400° F.
  2. Place the pie crust into a 9” pie plate. Crimp the edges of the crust with either a fork, spoon, of clean hands.
  3. Line the pie crust with a sheet of parchment paper large enough to hang over the edges of the plate, and fill with pie weights. Place in the freezer for 20 minutes.
  4. Transfer the crust from the freezer to the oven. Bake the crust on the lowest rack for 15-17 minutes, until the edges of the crust are the slightest bit golden and the center of the crust is matte.
  5. Remove the crust from the oven and carefully lift off the parchment and pie weights.
  6. Reduce the oven temperature to 350° F.
  7. Lay a clean dish towel on a counter top. Carefully scoop the pumpkin puree into the center of the towel. Gather the towel around the pumpkin, creating a sack.
  8. Working over the sink, firmly squeeze as much water out of the pumpkin puree as possible.
  9. Place the pressed pumpkin puree into a large mixing bowl. Add the evaporated milk, eggs, egg yolk, vanilla, spices, salt, and pepper. Whisk steadily until the mixture is completely smooth and no lumps of pumpkin remain.
  10. Pour the filling into the blind-baked crust. Cover the edges of the pie with a pie shield or strips of aluminum foil.
  11. Transfer the pie to the lowest rack of the preheated oven.
  12. Bake the pie for 50-55 minutes, until the crust is golden and the filling is firm and puffed at the edges.
  13. Remove the pie from the oven. Allow to cool at room temperature for at least 2 hours. Transfer the pie to the refrigerator to chill at least 2 hours more before slicing and serving.
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NutritionView more

300Calories
Sodium15%DV360mg
Fat22%DV14g
Protein14%DV7g
Carbs13%DV40g
Fiber12%DV3g

PER SERVING *

Calories300Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat4.5g23%
Trans Fat
Cholesterol90mg30%
Sodium360mg15%
Potassium280mg8%
Protein7g14%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate40g13%
Dietary Fiber3g12%
Sugars21g42%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
fmfjfjfj 9 Jul
this is a very good recipe