Recipe by Adam Pearson and photography by Matt Armendariz
Prep Time 20 minutes
Cook time 55-65 minutes
1 unbaked 9-inch pie crust (homemade or store-bought)
3/4 cup granulated sugar
1/2 teaspoon kosher salt
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
Pinch of finely ground black pepper
15 oz can pure pumpkin puree
2 teaspoons vanilla extract or vanilla bean paste
2 large eggs
12 oz can evaporated milk
Preheat your oven to 425°F.
Place the unbaked pie crust in a 9-inch pie dish or tin.
In a mixing bowl, combine the granulated sugar, kosher salt, cinnamon, ginger, nutmeg, cardamom, cloves, and black pepper.
In another bowl, whisk together the pumpkin puree, vanilla extract, and eggs until well combined.
Gradually add the dry ingredient mixture (from step 3) into the pumpkin mixture, stirring until fully incorporated.
Slowly pour in the evaporated milk while continuing to mix until the filling is smooth and well combined.
Pour the pumpkin filling into the prepared pie crust.
Place the pie in the preheated oven and bake for 15 minutes. Then, reduce the oven temperature to 350°F and continue baking for an additional 40-50 minutes or until the filling is set. Check by inserting a knife into the center; if it comes out clean, the pie is done.
Once baked, remove the pie from the oven and let it cool completely before serving.