Ingredients:

  • 1 can (15 oz / 425 g) pure pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) evaporated milk (or whole milk for lighter option)
  • 1/2 cup (120 ml) heavy cream
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9-inch pie dish or spray it with non-stick spray.
  2. Crack the eggs into a large bowl and whisk until smooth. Add pumpkin puree, evaporated milk, heavy cream, and vanilla extract. Stir to combine.
  3. Incorporate sugar, cinnamon, ginger, nutmeg, and salt into the wet mixture. Whisk gently until all spices are evenly distributed and the mixture is smooth.
  4. Transfer the pumpkin custard into the prepared pie dish, smoothing the top with a spatula.
  5. Place the pie dish on the middle oven rack. Bake for 50–60 minutes until the edges are set and the centre has slight jiggle when gently shaken. A toothpick inserted near the centre should come out mostly clean.
  6. Remove the pie from the oven and place on a cooling rack. Cool to room temperature, then chill in the refrigerator for at least 2 hours for best slicing.
  7. Slice and serve chilled or at room temperature. Optionally top with whipped cream.