Perfect Pumpkin Pie


  • 1 Pumpkin
  • Pastry For crust
  • 2 Eggs
  • 3/4 cup Sugar
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Salt
  • 1/2 tsp Ginger Ground
  • 1/4 tsp Cloves Ground
  • 1 cup Milk
  • Whipped Cream


  • Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high for 15-18 minutes or until very tender.
  • Meanwhile, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Set aside.
  • Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use).
  • In large bowl, combine the mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust.
  • Bake at 280° for 15 minutes. Reduce heat to 180°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edges with foil during the last 30 minutes to prevent over-browning if necessary. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.


Don't toss those pumpkin seeds! Roasted pumpkin seeds make a great garnish (or afternoon snack!).