Ingredients:
- 2 cups homemade pumpkin puree
- 3/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup evaporated milk
- 1 pre-made pie crust (store-bought or homemade)
Instructions:
- Preheat your oven to 425°F
- In a large mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
- Beat in the eggs until well combined, then gradually stir in the evaporated milk until smooth.
- Roll out the pie crust and place it in a 9-inch pie dish. Trim any excess dough hanging over the edges.
- Pour the pumpkin mixture into the pie crust, spreading it out evenly.
- Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set and the crust is golden brown.
- Allow the pie to cool completely before slicing and serving. Serve with whipped cream or vanilla ice cream, if desired. Enjoy!