Pumpkin Pie

Recipe courtesy of Jeanne Plumley and Rebecca Miller, the mother-daughter duo behind Peggy Jean’s Pies in Columbia, Missouri

Yields | 1 9-inch pie |

  • 2 cups canned pumpkin purée
  • ¾ cup granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • eggs
  • 1 12-oz can evaporated milk
  • fluted, unbaked pie shell

Preparation | Preheat oven to 350°F. In a bowl, whisk together pumpkin and sugar. Add cinnamon, ginger and cloves and mix with a spatula until incorporated. In a small bowl, whisk eggs; add to pumpkin mixture and whisk to combine. Slowly pour evaporated milk into pumpkin mixture and whisk until completely blended. Pour into a fluted, unbaked pie shell. Bake for 40 minutes on parchment-lined cookie sheet. After 40 minutes, test the center of the pie with a wooden toothpick; when pie is ready, toothpick will come out clean. Bake for additional time as needed.