Small Pumpkin Pie

Name: Small Pumpkin Pie
Prep time: 15 min
Cook time: 40 min
Total time: 175 min
Yield: 4
Cuisine: American
Ingredients: ¼ cup Granulated Sugar (¼ cup (50g) granulated sugar); ¼ cup Brown Sugar (¼ cup (50g) lightly packed brown sugar); ½ tsp Cinnamon (½ teaspoon ground cinnamon); ¼ tsp Table Salt (¼ teaspoon salt); 0.13 tsp Ginger (⅛ teaspoon ground ginger); 0.13 tsp Nutmeg (⅛ teaspoon ground nutmeg); 0 pieces Ground Cloves (Pinch of ground cloves); 1 piece Egg (1 large egg (preferably room temperature)); 1 cup Pumpkin Purée (1 cup (244g) pumpkin puree); 2 tsp Vanilla (2 teaspoons vanilla extract); ⅔ cup Evaporated Milk (⅔ cup ( 1 5-ounce can) evaporated milk); 1 piece Pie Crust (1 6-inch unbaked deep-dish pie crust); 0 pieces Whipped Cream (Whipped cream (optional for topping)) — optional

Small Pumpkin Pie - Dessert (American)

175 minAmerican

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1Preheat your oven to 425°F.
2In a small bowl, combine granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Whisk until well combined and no lumps remain.
3In a medium bowl, add the egg and beat lightly. Add the pumpkin puree, sugar and spice mixture, and vanilla extract. Whisk until well-combined.
4Slowly whisk in the evaporated milk until mostly combined. Switch to a rubber spatula and finish mixing, being sure to scrape the bottom and edges of the bowl.
5Pour pumpkin pie mixture into your prepared pie crust and place pie on a baking sheet.
6Bake on the lowest rack in your oven for 15 minutes. Change the temperature to 350°F, and bake for an additional 30 to 40 minutes, until the pie is set at least an inch and a half from the crust but the center still wobbles slightly or the pie reaches 175°F.
7Cool on a wire rack for at least 2 hours and serve or cover and refrigerate overnight. Serve with whipped cream, and enjoy!