Pumpkin Pie
Ingredients
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2 large eggs
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1 teaspoon vanilla extract
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¾ cup sugar
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½ teaspoon salt
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1 teaspoon ground cinnamon
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¼ teaspoon ground cloves
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½ teaspoon ground ginger
Tools
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whisk
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measuring cups
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measuring spoons
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large bowl
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June Pan
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liquid measuring cup
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foil
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June Oven
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Start the filling
In a large bowl, whisk the eggs and vanilla extract until combined.
2 large eggs
1 teaspoon vanilla extract
large bowl
measuring spoons
whisk
Add the sugar and salt
Add the sugar and salt.
¾ cup sugar
½ teaspoon salt
measuring cups
Add the spices
Add the cinnamon, cloves and ginger. Whisk to combine.
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger
Add the milk
Add the evaporated milk and whisk to combine.
1 can evaporated milk
Add the pumpkin
Add the pumpkin puree to the bowl. Whisk until the mixture is completely combined with no lumps.
1 can pumpkin puree
Fill the pie crust
Pour the filling into the pie crust. Leave a ¼” gap between the top of the crust and the filling so the pie does not overflow as it bakes. Place the pie on the June Pan.
1 frozen tart shell
June Pan
Bake the pie
Place the June Pan with the pie on the middle shelf of the June Oven. Bake the pie 58 minutes, until the edges of the filling have set but the middle is still slightly jiggly. If the crust darkens too quickly, cover the edges with strips of foil to prevent burning. June will notify you when the pie is ready. If desired, follow instructions on your June Oven to continue cooking.
June Oven
foil
Cool and serve
Remove the June Pan from the June Oven. Transfer the pie to a cooling rack and allow to cool least 1 hour before serving.
