Ingredients

The following ingredients have 4 Servings
  • 1 9-inch Homemade pie crust (, or store-bought, deep dish, unbaked)
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 15 ounce can canned pumpkin (or fresh pumpkin puree)
  • 12 ounce can evaporated milk

Instruction

  • Preheat oven to 425 degrees F.
  • In a large bowl beat the eggs and pumpkin together.  In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
  • Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell. 
  • Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
  • Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.