pumpkin pie

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can evaporated milk
• 3 large eggs
• 3/4 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, cloves, and salt until smooth.
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 bake for an additional 45-55 minutes, or until a knife inserted near the center comes out clean.
6. Let cool completely before serving.

Notes

• For a smoother pie, whisk the ingredients vigorously.
• Using a food processor to blend the ingredients will ensure a very smooth texture.
• To prevent cracking, place a pie shield over the edges of the pie while baking.
• Store leftover pie in the refrigerator for up to 3 days. Cover tightly to prevent drying out.