Pumpkin Pie

Pumpkin Pie
Servings: 8 Bake 425°F 20 mins Bake 350°F 55 mins Cool 2 hrs 15 mins

Ingredients

  • 2/3 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 can (15 ounces) pure pumpkin
  • 1 can (12 ounces) evaporated milk
  • 1 frozen 9-inch deep-dish pie crust
  • Whipped cream

Make It

1. Heat oven to 425 degrees F. In a bowl, combine sugar, pumpkin-pie spice, salt, and pepper. Whisk in eggs, vanilla, pumpkin, and evaporated milk. Place piecrust on baking sheet, pour pumpkin mixture into crust, and bake 20 minutes. Turn oven down to 350 degrees F; bake 55 minutes more, or until knife inserted in center comes out clean. Let cool on wire rack 2 hours. Refrigerate if serving the next day. Serve at room temperature with whipped cream.