Recipe of Today: Pumpkin Pie

Recipe of Today: Pumpkin Pie


  • 1 homemade pie crust or store-bought, 9-inch
  • ¾ cup light brown sugar 
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp cloves
  • ½ tsp salt
  • 1 can pumpkin puree, 15-ounce
  • 1 can evaporated milk, 12-ounce
  • 3 large eggs, room temperature


  • If using a homemade or store-bought pie crust, line a 9-inch pie pan with dough and crimp. Cool the crust until ready to use.
  • Preheat oven to 400°F. Get your Kitchenin KM50 Stand Mixer, whisk together sugar, spices and salt in the mixing bowl. Then add the pumpkin puree, milk and eggs and mix well until combined. Pour the mixture into the pie shell. And brush the edges of the pie crust with an egg wash.
  • Bake for 15 minutes. Lower the oven temperature to 350°F. Continue baking until the filling puffs and jiggles slightly in the center, about 40 minutes. Remove from oven and cool completely on the wire rack. Put whipped cream on top of the pie if desired. Serve and enjoy!

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