Ingredients
Scale
- 1½ cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 3/4 cup butter, room temperature
- 15 ounces pumpkin puree (or 1–1/4 cups homemade pumpkin puree)
- 12 ounces evaporated milk (or half and half)
- 3/4 cup light brown sugar
- 1½ teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 4 large eggs
Instructions
- Preheat oven to 425°F (220°C).
- Combine flour, butter, powdered sugar, and salt in mixing bowl.
- Mix until crumbly, then pat mixture into a 9'x13' baking dish.
- Blend pumpkin puree, evaporated milk, brown sugar, spices, and eggs in blender until smooth.
- Pour filling over crust and bake for 15 minutes.
- Reduce heat to 325°F (163°C) and bake for another 30-40 minutes until filling is set.
- Cool at room temperature, then refrigerate for at least 2 hours before slicing.
- Serve with whipped cream or vanilla ice cream.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Keep butter at room temperature for easy blending.
Feel free to use homemade pumpkin puree for a unique flavor.
Ensure filling is set before removing from the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 10
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 70