Paula Deen Pumpkin Pie Recipe
The Paula Deen Pumpkin Pie Recipe is rich, creamy and full of warm spices. It is perfect for fall and holiday dinners.
Ingredients
- 1 unbaked 9-inch pie crust
- 2 cups pumpkin puree
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs
- 1 can 12 oz evaporated milk
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven
- Preheat your oven to 350°F. Place the rack in the center position for even baking.
Prepare the Pie Crust
- Place the unbaked pie crust into a 9-inch pie dish. Press gently and trim extra edges neatly.
Mix the Sugars and Pumpkin
- In a large bowl, combine pumpkin puree, brown sugar and white sugar. Mix until smooth and creamy.
Add the Eggs
- Crack the eggs into the bowl. Whisk well until fully combined with the pumpkin mixture.
Add Milk and Vanilla
- Pour in evaporated milk and vanilla extract. Stir gently until the mixture becomes smooth and silky.
Add the Spices
- Add cinnamon, nutmeg, ginger and salt. Mix well to spread the warm spices evenly.
Fill the Crust
- Pour the pumpkin filling carefully into the prepared pie crust. Do not overfill the crust.
Bake the Pie
- Place the pie in the oven. Bake for 45 to 50 minutes until the center is slightly firm.
Check for Doneness
- Insert a knife near the center. If it comes out clean, the pie is ready.
Cool Before Serving
- Remove from oven and let it cool at room temperature. Chill for two hours before slicing.
Notes
- Use fresh pumpkin puree for homemade flavor.
- Add a pinch of cloves for stronger spice taste.
- Cover crust edges with foil if they brown quickly.
- Chill overnight for best texture.
- Serve with whipped cream on top.
- Add crushed pecans for extra crunch.