Instructions

1. In a bowl, add all the dry ingredients and mix until combined and then set aside.
2. In a new medium-sized mixing bowl, add eggs and beat.
3. Add in the pumpkin and evaporated milk, stir until combined.
4. Pour in the dry ingredients and whisk together.
5. Cover the bowl with plastic wrap and refrigerate for at least two hours (or up to overnight) to allow the flavors to meld together.
6. When you are ready to bake the pie, prepare the pie dough for a 9" Single Crust pie pan.  You can find our Homemade Pie Crust Recipe here.  Crimp the edges of the pie crust and lightly brush the inside of the pie crust with an Egg White wash. (This will act as a barrier between the pie filling and the pie crust and help avoid a "soggy bottom.")
7. Place the pie pan on a cookie sheet.
8. Pour the Pumpkin filling into the pie crust.
9. Preheat the oven to 425.  Bake the pie for 15 minutes at that temperature.  Turn the heat down to 350 and bake for approximately 30-40 more minutes.  (We like to use a Pie Shield for the first 30 minutes or so to keep the pie crust from browning too much.  If you don't have a pie shield, you can make one with Aluminum Foil.)  The pie is done when the pumpkin filing is no longer wobbly around the edge of the pie (about 2" around the edge) but is still slightly wobbly in the center of the pie.  The pie will continue baking after you remove it from the oven and a cracked pumpkin pie is an over-baked pumpkin pie!