Ingredients

The following ingredients have 8 Servings
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs
  • 15 oz can pumpkin puree
  • 12 oz can evaporated milk
  • whipped cream (for topping)

Instruction

  • Spray a glass 9-inch round pie plate with nonstick cooking spray. (See notes for other size pans and oven temperatures). 
  • Preheat oven to 325°F. 
  • In a large bowl beat the eggs until well mixed. Add the pumpkin and mix until combined.
  • Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt. Using a rubber spatula partially mix the mixture, then add the evaporated milk and mix until fully combined. 
  • Pour into the pie plate and bake for 60-65 minutes. The pie is done when edges and the center of the pie have set. The center will be somewhat soft but will NOT be jiggly. All ovens differ, so add more or less time to the bake time as needed.
  • Remove from oven and let cool on a wire rack for 2 hours. Serve immediately (with freshly whipped cream) or refrigerate.