Delicious Thanksging Pumpkin Pie

This holiday pumpkin pie is the no-fuss version your grandmother probably pulled from the back of a Libby’s can label. Two pies come out of a single batch, which is the holiday-host math that matters when the relatives outnumber the slices.

Evaporated milk is the trick that gives this filling its silky-but-firm set. Concentrating fresh milk by removing water leaves more milk solids per ounce, which thickens the pie better than regular milk and gives a richer flavor without the heaviness of cream.

The spice blend stays traditional: warm cinnamon, zesty ground ginger, and a tiny pinch of cloves. Cloves are powerful, so the ¼ teaspoon really is the limit; more pushes the pie into medicinal territory.

The two-temperature bake locks in the texture. A hot 425°F (220°C) blast at the start sets the bottom crust before the wet filling soaks in, then a moderate 350°F (175°C) finish cooks the custard through without curdling.

Pro Tips

• Beat the eggs slightly, not heavily. Overbeaten eggs incorporate too much air and the surface of the pie cracks as it cools.
• Use 100% pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices and would throw off the balance.
• Test for doneness with a knife inserted just off-center. It should come out mostly clean with a slight jiggle in the very center; the residual heat will finish setting the middle.
• Cool completely on a rack at room temperature before refrigerating. Sudden temperature shifts crack the surface.
• Chill at least 4 hours before slicing for the cleanest cuts.

Variations

• Add 1 tablespoon of bourbon or dark rum to the filling for a grown-up holiday twist.
• Swap white sugar for brown sugar to deepen the molasses notes.
• Top with maple-bourbon whipped cream instead of plain whipped topping for a fall-flavored finish.