Ingredients: – 1 9-inch unbaked pie crust (homemade or store-bought) – 1 15-ounce can of pumpkin puree (or homemade equivalent) – 3/4 cup granulated sugar – 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger – 1/4 teaspoon ground clove – 1/2 teaspoon salt – 2 large egg – 1 12-ounce can of evaporated milk
Instructions: 1. Preheat your oven to 425°F (220°C). 2. In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, ginger, cloves, and salt.
1. Beat the eggs lightly in a separate bowl, then add them to the pumpkin mixture and stir until well combined. 2. Gradually stir in the evaporated milk until the mixture is smooth.
1. Pour the pumpkin filling into the unbaked pie crust, spreading it out evenly. 2. Place the pie in the preheated oven and bake for 15 minutes.
After 15 minutes, 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.
1. Once done, remove the pie from the oven and let it cool completely before serving. 2. Optionally, serve with whipped cream on top. Enjoy your delicious homemade pumpkin pie!