This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.
Recipe information
Yield
Makes 1 (9-inch) pie
Ingredients
1
(9-inch) pie shell , blind baked (see Cooks' note)
1
2/3 cups canned pumpkin
1
/2 cup sugar
1
teaspoon salt
Pinch ground nutmeg
Pinch ground cinnamon
Pinch ground cloves
1
/2 cup nonfat dry milk powder
2
tablespoons all-purpose flour
2
large eggs
Need to make a substitution?
Preparation
Step 1
1. Preheat the oven to 300°F.
Step 2
2. In a medium bowl, stir together the pumpkin, sugar, salt, nutmeg, cinnamon, cloves, and milk powder. Add 1 2/3 cups water, along with the flour and eggs, and whisk until completely blended.
Step 3
3. Place the blind-baked pie shell on a baking sheet and fill with the prepared filling. Bake until the filling sets and the crust browns, 35 to 40 minutes. Let the pie rest at least 1 hour before slicing and serving.