Ingredients
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- 1 (9-inch) deep dish pie crust, homemade or store-bought
- 2 eggs, lightly beaten
- 1 (15 oz.) can pure pumpkin purée (or 2 cups of homemade thick puree like this)
- 1 cup packed brown sugar
- 2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 2/3 cup evaporated milk
Instructions
- Preheat oven to 425°F.
- In a large bowl combine the eggs, pumpkin, sugar, cinnamon, ginger, cloves, nutmeg, and salt. Whisk in the evaporated milk.
- Prepare your pie shell as for a single crust pie but do not bake. Pour the pumpkin mixture into the pie shell. Bake for 15 minutes.
- Reduce temperature to 350°F and bake until a clean knife inserted into the center of the pie comes out clean or mostly clean, 30-35 minutes. If the edges of your pie crust are really brown before the pie is ready, wrap aluminum foil around them.
- Cool the pie on a rack. While the pie can be eaten immediately, for best results, after the pie has cooled on the counter refrigerate it for at least 2 hours.
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