Pumpkin Pie

Keyword pumpkin pie

Prep Time 20

Cook Time 50

Total Time 1 10

Servings 8

3 eggs
⅓ cup sugar
⅓ cup brown sugar
2 cups canned pumpkin puree not pumpkin pie filling
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon diamond kosher salt or ¼ teaspoon if morton
¾ cup whole milk
¾ cup evaporated milk
1 pie crust blind baked (you can use a raw pie crust but we find pre baking allows for a much crisper bottom)

(Start with a 9-inch blind baked pie crust-instructions linked above. The crust can also be raw, but it won't create as flaky of a result)
Preheat the oven to 450 F
In a medium bowl or base of a stand mixer, add eggs and both sugars. On medium-high speed, beat the sugars together until they are light and slightly whipped (~2 minutes)
To the egg sugar mixture, fold in pumpkin puree, spices and salt until evenly combined. Then pour in the milks and stir until evenly combined
Pour the filling over the crust in the 9-inch pie pan
Bake the pie at 450 for 8 minutes. After 8 minutes, reduce heat to 325 and bake for 40-50 minutes until a knife comes out clean (filling should only slightly jiggle when moving the pie)