Ingredients
Scale
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (12-ounce) can evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 unbaked 9-inch deep-dish pie shell
Instructions
- Preheat your oven to 425°F (220°C). This high temperature at the start helps to set the crust and the edges of the filling quickly.
- In a small bowl, whisk together the sugar, salt, cinnamon, ginger, and cloves until they are well combined and no clumps remain.
- In a large mixing bowl, beat the two eggs lightly. Stir in the pumpkin puree until the mixture is uniform in color.
- Stir the sugar and spice mixture into the pumpkin and egg base. Gradually pour in the evaporated milk while stirring constantly until the filling is smooth and liquid.
- Place your unbaked pie shell on a baking sheet to catch any drips. Carefully pour the pumpkin mixture into the shell. Bake at 425°F for exactly 15 minutes.
- Reduce the oven temperature to 350°F (175°C). Continue baking for 35 to 40 minutes. The pie is done when a knife inserted near the center comes out clean.
- Remove the pie from the oven and place it on a wire rack. Let it cool completely for at least 2 hours before serving. This allows the custard to fully set.
- Cook Time: 65 minutes
- Diet: Vegetarian