Ingredients
- 2 cups pumpkin purée (canned or homemade)
- 3 large eggs
- ⅔ cup light brown sugar (or sugar substitute)
- 12 oz evaporated milk
- 1 Tbsp cornstarch
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp fine salt
- 1 tsp vanilla extract
Equipment
- 9-inch deep-dish pie plate
- mixing bowl
- whisk
- measuring cups and spoons
- rubber spatula
- Digital thermometer Optional for precise doneness.
Method
- Preheat oven to 350°F (175°C) and grease a 9-inch deep-dish pie plate.
- Whisk eggs in a large bowl. Add pumpkin, sugar, cornstarch, spices, salt, vanilla, and evaporated milk. Whisk until smooth — avoid incorporating too much air.
- Pour filling into prepared pan. Bake 45–55 minutes, or until the edges are set and center jiggles slightly or registers 175°F (79°C).
- Let pie cool for 2–3 hours at room temperature. Chill in the fridge at least 2 hours for clean slices. Serve with whipped cream if desired.
Nutrition
Calories: 240kcalCarbohydrates: 35gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 95mgSodium: 210mgPotassium: 330mgFiber: 2gSugar: 25gVitamin A: 8000IUVitamin C: 3mgCalcium: 120mgIron: 1.3mg
Notes
Eggless: Use ½ cup silken tofu + 3 Tbsp cornstarch; bake 50–60 min.
WW/Light: Use ½ cup sugar or calorie-free sweetener and 1 cup almond milk + 1 Tbsp cornstarch.
Sugar-Free/Low-Carb: Swap sugar with 1:1 monkfruit-erythritol and use 1 cup heavy cream.
Fresh Pumpkin: Use roasted, well-drained homemade purée (2 cups).
Optional Equipment: Digital thermometer for doneness; water bath for ultra-smooth texture.
WW/Light: Use ½ cup sugar or calorie-free sweetener and 1 cup almond milk + 1 Tbsp cornstarch.
Sugar-Free/Low-Carb: Swap sugar with 1:1 monkfruit-erythritol and use 1 cup heavy cream.
Fresh Pumpkin: Use roasted, well-drained homemade purée (2 cups).
Optional Equipment: Digital thermometer for doneness; water bath for ultra-smooth texture.
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