This classic Pumpkin Pie recipe is made without evaporated milk (it uses half and half instead). It makes an incredibly creamy pumpkin custard that is perfectly spiced to bring out delicious pumpkin flavor.
Preheat the oven to 425°F (220°C). Press your dough into a pie plate and crimp the edges. Line with aluminum foil or a parchment paper circle and fill the pie shell with pie weights.
1 pie crust
Bake for 12-15 minutes, or until the edges of the crust begin to brown. Remove the crust from the oven. then remove the liner and weights. Reduce the oven temperature to 350°F (177°C) and cook for an additional 5 minutes.
Place all of the pie ingredients (except for the crust) into a large bowl. Whisk until smooth, then pour the custard filling into the prepared pie shell.
15 ounces pumpkin puree, 1 cup half and half, ¾ cup packed light brown sugar, 2 eggs, 2 teaspoons cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves
Bake the pie for an additional 50-60 minutes, or until the custard is set. The center may still be slightly jiggly. Insert a knife into the center of the pie to check doneness. If it is fully cooked then the knife will be clean.
Remove from the oven and cool at room temperature for 1-2 hours, then place in the refrigerator to cool completely.
Notes
Storage:
Cover tightly and store in the refrigerator for up to 4 days.
The pie can also be frozen for a month.
Substitutions:
Dairy-free half and half or any dairy-free milk can be substituted for the half and half. You can also make your own half and half using ½ heavy cream and ½ whole milk.
1 teaspoon of pumpkin spice seasoning + ½ teaspoon of ground cinnamon can be used instead of the individual spices.