Ingredients
Scale
For the Filling:
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 (12 oz) can evaporated milk
For the Crust:
- 1 9-inch unbaked pie crust (store-bought or homemade)
Instructions
- Preheat oven: Set to 425°F (220°C). Place pie crust into a 9-inch pie pan and crimp the edges.
- Mix filling: In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, cloves, and nutmeg. Beat in eggs, then gradually whisk in evaporated milk until smooth.
- Fill the crust: Pour filling into prepared crust.
- Bake: Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and continue baking for 40-50 minutes or until a knife inserted near the center comes out clean.
- Cool: Let cool on a wire rack for at least 2 hours before serving.
Notes
Avoid overbaking. The center should still have a slight jiggle when done—it will set as it cools.