How long does it take for the pie to chill completely?

Let it cool at room temperature first, then chill in the fridge for at least 2 hours. Overnight is even better.

Does the crust need to be blind baked before filling?

Not for this recipe. The baking sheet trick gives you a sturdy crust without extra steps.

Insert a knife near the center. If it comes out mostly clean and the edges are set, it's ready. A slight jiggle in the middle is okay.

Let it cool fully on the counter, about 2 hours. For cleaner slices, refrigerate another hour or two before serving.

Easy and delicious pumpkin pie recipe with extra spices and brown sugar, turns out perfectly every time.

Scale

¾ cup brown sugar

¼ cup granulated sugar

1 tablespoon flour

½ teaspoon salt

2 teaspoons cinnamon

1 teaspoon nutmeg

½ teaspoon ginger

½ teaspoon allspice

2 eggs

1 (15-ounce) can pumpkin puree

1 (12-ounce) can evaporated milk

1 (9-inch) unbaked pie crust

Cook Mode Prevent your screen from going dark

1. Preheat oven to 425°F.

2. In a large bowl, combine brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, ginger, and allspice.

3. Beat in eggs until well combined.

4. Stir in pumpkin puree and evaporated milk; mix until smooth.

5. Pour filling into unbaked pie crust.

6. Bake at 425°F for 15 minutes.

7. Reduce heat to 350°F and bake for an additional 45 minutes or until a knife inserted near the center comes out clean.

8. Cool completely on a wire rack before serving.

You can substitute 2 teaspoons of pumpkin pie spice for the spices if preferred.

To avoid a soggy crust, place a baking sheet in the oven during preheating and bake the pie on it.

Let pie cool fully before slicing for cleaner cuts.

Store leftovers in the refrigerator for up to 4 days.