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This Award-Winning Pumpkin Pie

This Award-Winning Pumpkin Pie is everything a pie should be: smooth, creamy, and perfectly spiced with that classic pumpkin flavor. It’s sweet without being overpowering, allowing the warm notes of cinnamon, nutmeg, and cloves to shine through.
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Ingredients Equipment Method

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1 15 oz can pumpkin puree
  • 1 cup evaporated milk
  • 1/2 cup heavy cream
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Equipment

  • Mixing Bowls – For preparing the pumpkin filling and other ingredients.
  • Whisk or Electric Mixer – Helps achieve a smooth, lump-free filling.
  • Pie Pan – A 9-inch pie pan works perfectly for this recipe.
  • Spatula – To ensure you get every last bit of the filling into the crust.

Method
 

  1. Preheat oven to 425°F (220°C). Prepare the pie crust in a 9-inch pie pan.
  2. In a large bowl, combine pumpkin puree, evaporated milk, and heavy cream.
  3. Add granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, and vanilla. Mix well.
  4. Beat the eggs lightly and fold them into the pumpkin mixture until smooth.
  5. Pour the filling into the crust, smoothing the top.
  6. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for 40-45 minutes.
  7. Let the pie cool on a wire rack for at least two hours before serving.