Ingredients:
- 1 (15-ounce) can pumpkin puree
- 3/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 (12-ounce) can evaporated milk
- 1 unbaked 9-inch pie crust
Directions:
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the pumpkin puree, packed light brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Mix until well combined.
- Add the eggs to the pumpkin mixture one at a time, mixing well after each addition.
- Gradually stir in the evaporated milk until the mixture is smooth and creamy.
- Pour the pumpkin filling into the unbaked pie crust, spreading it out evenly.
- Place the pie on a baking sheet to catch any spills, then transfer it to the preheated oven.
- Bake the pie at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Remove the pie from the oven and let it cool on a wire rack before slicing and serving.
- Prep Time: 15 minutes | Cooking Time: 55-65 minutes | Total Time: 70-80 minutes
- Servings: Makes one 9-inch pie