Joanna Gaines Pumpkin Pie Recipe
Fall is here, and pumpkin pie is calling! Joanna Gaines Pumpkin Pie Recipe is a true classic. This pie is creamy, spiced, and absolutely delicious.
Equipment
- 9-inch pie pan
- Large Mixing Bowl
- Whisk
- Measuring cups and spoons
- Electric mixer
- Parchment paper
- Cooling rack
Ingredients
- 1 unbaked 9-inch pie crust
- 1 can 15 oz pure pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 can 12 oz evaporated milk
Instructions
- Set your oven to 425 degrees Fahrenheit.
- This temperature ensures perfect baking every time.
- Let it heat up completely before baking.
- Place your unbaked crust in the pie pan.
- Press it gently into the corners evenly.
- Crimp the edges for a beautiful look.
- Combine pumpkin puree and eggs in your bowl.
- Whisk them together until completely smooth.
- Add sugar and all the warm spices.
- Mix everything until well blended and creamy.
- Pour evaporated milk into the pumpkin mixture slowly.
- Stir gently until everything combines perfectly together.
- The mixture should be silky and smooth.
- Pour filling into your prepared pie crust carefully.
- Bake at 425°F for 15 minutes first.
- Then reduce heat to 350°F for 45 minutes.
- The pie is done when center is set.
- Remove pie from oven when finished baking.
- Let it cool on a wire rack completely.
- This takes about 2 to 3 hours.
Notes
- Use pure pumpkin, not pumpkin pie filling.
- Fresh spices make a huge flavor difference here.
- Don't skip the evaporated milk for creaminess.
- Check doneness by gently shaking the pie pan.
- The center should jiggle slightly when done.
- Always let the pie cool before slicing it.
- Serve with fresh whipped cream on top.
- Store leftovers covered in the refrigerator always.