Yield: 1 pie (12 servings)

Ingredients

  • Pie crust (1 single 9-inch crust, unbaked; or store-bought deep dish)
  • Granulated sugar (3/4 cup)
  • Ground cinnamon (1 tsp)
  • Salt (1/2 tsp)
  • Ground ginger (1/2 tsp)
  • Ground cloves (1/4 tsp)
  • Eggs, large (2)
  • Pumpkin puree (1 15-oz can)
  • Evaporated milk (1 12-oz can)
  • Whipped cream (for serving, optional)

Directions

  1. Preheat oven to 425°F. Roll out the crust and fit it into a 9-inch pie pan, crimping the edges.
  2. Beat eggs and pumpkin together in a large bowl.
  3. Combine sugar, cinnamon, salt, ginger, and cloves in a separate bowl, then add to the pumpkin mixture.
  4. Stir in evaporated milk gradually.
  5. Pour filling carefully into the unbaked crust.
  6. Bake at 425°F for 15 minutes, then reduce to 350°F and bake until set, 40-50 minutes more. The center may still jiggle slightly; a knife inserted in the center should come out clean.
  7. Cool completely on a wire rack. Serve with whipped cream.

Notes

  • The filling is sized for a 9x2-inch pie pan; a shallower pan won’t hold all of it.
  • Make ahead: bake the pie the day before and refrigerate, or make the crust and filling a day ahead, store separately in the refrigerator, and bake the next day.
  • Refrigerate if not eaten within 2 hours. Cool completely, cover loosely with plastic wrap, and refrigerate for 3-4 days.
  • Baked pie can be frozen, well covered, for up to 3 months. Thaw overnight in the refrigerator.
  • Adapted from Tastes Better From Scratch (filling originally from Libby’s), without the caramel pecan topping.