The City Magazine Since 1975

Pumpkin Pie

November 2019
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1/2 cup granulated sugar
1/4 cup light brown sugar
3/4 Tbs. finely ground kosher salt
1 tsp. ground cinnamon
Pinch allspice
1¾ cups canned pumpkin
1½ large eggs
1¼ tsp. vanilla extract
1 cup evaporated milk
3 Tbs. unsalted butter, melted
1 (9-inch) pie shell


Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

Combine the sugar, brown sugar, salt, cinnamon, and allspice in the bowl of a stand mixer with the paddle attachment and mix on low speed. Add the pumpkin, eggs, and vanilla and mix well. Add the evaporated milk and mix well. Add the melted butter and mix well. Scrape down the bowl and pour into the pie shell.

Place the pie on the prepared baking sheet and bake for one hour, or until set in the middle. Transfer the pie to a wire cooling rack and cool to room temperature before serving.

Note: the filling can be prepared and refrigerated up to two days in advance.

Kudzu Bakery & Market
1100 Bowman Rd., Mount Pleasant
(843) 284-8847,