Ingredients
For the Pie Filling:
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1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
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3/4 cup packed brown sugar
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1 tsp ground cinnamon
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1/2 tsp ground ginger
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1/4 tsp ground nutmeg
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1/4 tsp ground cloves
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1/2 tsp salt
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2 large eggs
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1 (12 oz) can evaporated milk
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1 tsp vanilla extract
For the Crust:
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1 9-inch pie crust, homemade or store-bought, unbaked
Instructions
1. Preheat Oven:
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Preheat to 425°F (220°C). Place a baking sheet on the lower oven rack to catch any drips.
2. Prepare the Filling:
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In a large bowl, whisk together pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
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Beat in the eggs one at a time.
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Gradually whisk in evaporated milk and vanilla until fully blended and smooth.
3. Assemble the Pie:
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Pour filling into the unbaked pie crust and smooth the top with a spatula.
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Optional: Use a pie shield or foil to protect the edges from over-browning.
4. Bake:
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Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for 35–45 minutes more, or until the center is just set and a knife comes out mostly clean.
5. Cool:
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Let pie cool on a wire rack for at least 2 hours. The filling will continue to set as it cools.