3-Can Silky Pumpkin Pie Recipe

3-Can Silky Pumpkin Pie Recipe

  • 1 (15 ounce) can 100% pure pumpkin
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 2 large eggs
  • 2 egg yolks
  • 1 cup canned evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (9 inch) pie shell, baked
  1. Adjust oven rack to lower-middle position. Heat oven to 300 degrees.
  2. In a saucepan, heat pumpkin, salt and spices to blend flavors, about 5 minutes. Add milks; cook until heated through.
  3. Puree eggs and yolks in a blender. With blender running, add pumpkin filling a spoonful at a time at first, then faster as eggs heat up; blend to form a silky texture. Pour warm filling into prebaked pie shell.
  4. Bake until a thin-bladed knife inserted near center of pie comes out clean, about 45 minutes. Remove from oven and let cool on a wire rack.
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