pumpkin pie recipe

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can evaporated milk
• 3 large eggs
• ¾ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 (9 inch) unbaked pie crust

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and nutmeg until well combined.
3. Pour the pumpkin mixture into the unbaked pie crust.
4. Bake for 15 minutes at 425°F (220°C).
5. Reduce oven temperature to 350°F (175°C) and continue baking for 45-50 minutes, or until a knife inserted into the center comes out clean.
6. Let cool completely before serving.

Notes

• For a smoother pie, you can strain the pumpkin puree through a fine-mesh sieve to remove any stringy bits.
• Blind bake the pie crust for 10 minutes at 425°F (220°C) to prevent a soggy bottom.
• To prevent cracking, do not overbake the pie. A slight wobble in the center is normal.
• Store leftover pumpkin pie in the refrigerator, covered, for up to 3 days.
• For a richer flavor, add 1 teaspoon of vanilla extract to the pie filling.