![...](https://img-aws.ehowcdn.com/750x400p/s3.amazonaws.com/photography.prod.demandstudios.com/74eeed09-eb6a-40a7-85ed-0daf81eff2da.jpg)
Made from fresh or canned pumpkin, pumpkin pie is the quintessential autumn treat. For a firmer pie, use just two eggs. For a creamier custard, use three eggs. Serves about eight.
![...](https://img-aws.ehowcdn.com/750x400p/s3.amazonaws.com/photography.prod.demandstudios.com/b814e98c-fbe6-4197-8249-5d9b57f7a180.jpg)
Put an oven rack in the center of the oven and preheat to 375 degrees F.
![...](https://img-aws.ehowcdn.com/750x400p/s3.amazonaws.com/photography.prod.demandstudios.com/4b404b33-bd60-4ac9-8f4c-1bcecb3367a3.jpg)
Put eggs into a food processor or large mixing bowl and whisk well.
![...](https://img-aws.ehowcdn.com/750x400p/s3.amazonaws.com/photography.prod.demandstudios.com/abc7d7ef-e9fa-4b93-9b0d-c06866737ed8.jpg)
Add pumpkin, evaporated milk, sugar, brown sugar, cinnamon, ginger, nutmeg, cloves and salt, and mix. Set aside.
![...](https://img-aws.ehowcdn.com/750x400p/s3.amazonaws.com/photography.prod.demandstudios.com/fd62b535-1f67-47ef-9174-ba7e5796344a.jpg)
Warm the pie crust in the oven until it is hot to the touch.
![...](https://img-aws.ehowcdn.com/750x400p/s3.amazonaws.com/photography.prod.demandstudios.com/8ced5f84-9968-45ef-b708-4cd0e09d1e8b.jpg)
Pour the pumpkin filling into the warmed pie crust and bake about 35 to 40 minutes, or until filling is set but still a bit quivery, like gelatin, when lightly nudged.
![...](https://img-aws.ehowcdn.com/750x400p/s3.amazonaws.com/photography.prod.demandstudios.com/5c132f96-1ef0-45b0-97ab-1b320f9d4532.jpg)
Cool pie on a rack and refrigerate. Serve either cold, at room temperature or slightly warmed.
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Tips
- If you're not intimidated by making pie crust, then substitute a homemade pie crust for the prepared one. See "How to Make Pie Crust Dough."
- You can substitute fresh pumpkin puree for canned puree.
- You can substitute 1 1/2 c. light cream, or a combination of 3/4 c. milk and 3/4 c. heavy cream, for the evaporated milk.
Warnings
- If the pie is overcooked, it may crack.
- Pumpkin pies do not freeze well.
- Pumpkin pie is best served within a day of baking, because the crust will begin to soften after baking.
Writer Bio
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Photo Credits
Alfredo Tisi/Demand Media