Ingredients
Scale
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (12-ounce) can evaporated milk
- 2 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 unbaked 9-inch deep-dish pie crust
- Whipped cream for garnish (optional)
Instructions
- Preheat your oven to 425°F (218°C). Roll out your pie dough and fit it into a 9-inch deep-dish pie plate. Crimp the edges decoratively. Place the prepared crust in the refrigerator to stay chilled while you prepare the filling. In a small bowl, whisk together the sugar, cinnamon, salt, ginger, cloves, and nutmeg until well combined.
- In a large mixing bowl, beat the two eggs lightly. Stir in the pumpkin puree and the sugar-spice mixture until the color is uniform. Gradually stir in the evaporated milk. Whisk gently by hand to avoid creating too many air bubbles, which can cause the pie to crack during baking. Pour the liquid mixture into the chilled pie crust.
- Bake the pie at 425°F for exactly 15 minutes. This high heat helps set the crust. Reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes. The pie is done when a knife inserted near the center comes out clean, though the very center should still jiggle slightly. Transfer the pie to a wire rack and cool completely for at least 2 hours before serving. This cooling period is essential for the custard to set properly.
- Cook Time: 1 hour 10 minutes