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Pumpkin Pie

Use June’s Pumpkin Pie Cook-Program to bake this classic Thanksgiving dessert. A ready-made frozen tart shell or your favorite homemade pie dough create equally satisfying results. Be sure to use canned pumpkin puree and not "pumpkin pie filling" for this recipe. Serve with a dollop of whipped cream and an extra grating of cinnamon or nutmeg for an upscale presentation.

Prep Time — 15 min
Cook Time — 58 min
Servings — 8
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Ingredients

2 large eggs

1 teaspoon vanilla extract

¾ cup sugar

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

½ teaspoon ground ginger

1 can evaporated milk

1 can pumpkin puree

1 frozen tart shell

Tools

whisk

measuring cups

measuring spoons

large bowl

liquid measuring cup

foil

June Pan

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.

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