Ingredients

The following ingredients have 8 Servings
  • 1 prepared pie crust, homemade or store-bought
  • 3/4 cup white sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 15 ounce can of 100% pure pumpkin (not pumpkin pie filling)
  • 12 ounce can of evaporated milk

Instruction

  • Preheat oven to 425°F. Prepare pie crust and set aside in a pie plate.
  • Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs lightly in a large mixing bowl. Add the pumpkin and the sugar mixture to the bowl with the eggs. Whisk to combine.
  • Slowly add the evaporated milk while whisking constantly. Pour pumpkin filling into the pie shell.
  • Wrap thin strips of foil around the edge of the crust in the pan (to prevent burning or over-browning) and place in the oven. Bake for 15 minutes and reduce temperature to 350°F without opening the oven door.
  • Bake an additional 45-50 minutes, until a knife inserted near the center of the pie comes out clean. Cool the pie for at least 2 hours before serving or refrigerating. When ready to serve, top with whipped cream or ice cream.