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5 from 1 vote

Just, Pumpkin Pie

Author: Nathalie Dupree


  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ tsp koshers salt
  • 1-2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 15 oz. can pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 ½ cups evaporated milk which incidentally, is a 12 oz. can
  • 1 unbaked pie crust homemade or store-bought, fitted into a regular 9-inch pie plate and crimped decoratively, and refrigerated until just ready to use
  • Sweetened whipped cream for serving


  • Preheat your oven to 350 F. In a large mixing bowl, combine the brown sugar, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to combine and make sure you work the lumps out of the brown sugar. Add the pumpkin puree, eggs, and evaporated milk. Whisk to combine.
    Remove the pie crust from the refrigerator and place the pie plate on a baking sheet. Carefully pour the filling into the pie crust. Transfer the baking sheet to the oven and cook for 45 minutes. Check, and if not done, cook another 15 minutes or longer if needed, until the crust is golden brown, the edges are set, and the middle is jiggly but not liquidy. Shut off the oven and crack the oven door. Leave the pie in the oven like this for 20 minutes.
    Remove and let cool to room temperature, then place in the refrigerator. When thoroughly chilled, cut into wedges and serve with the whipped cream.