Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 8 slices
🧂 Ingredients
1 (9-inch) unbaked deep-dish pie crust
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 (15 oz) can 100% pure pumpkin (Libby’s recommended)
1 (12 fl oz) can evaporated milk
👩🍳 Instructions
Preheat your oven to 425°F (220°C).
Mix dry ingredients: In a small bowl, combine sugar, cinnamon, salt, ginger, and cloves.
Whisk wet ingredients: In a large bowl, lightly beat the eggs. Add pumpkin puree and the spice mixture; stir until smooth.
Add milk: Gradually whisk in the evaporated milk until well combined.
Fill crust: Pour the filling into the unbaked pie crust.
Bake: Bake for 15 minutes, then reduce oven temperature to 350°F (175°C). Continue baking for 40–50 minutes, or until a knife inserted near the center comes out clean.
Cool and serve: Let the pie cool on a wire rack for 2 hours before slicing. Serve as-is or with whipped cream on top.
💡 Quick Tip
For best flavor, chill overnight and serve cold — it helps the spices blend beautifully. You can also use a store-bought pie crust for a quick prep.
