1unbakedpie crust for 9 inch pie panhomemade or store-bought
2eggs
¾cupbrown sugar
1can(15 oz) pure pumpkin puree
1tspground cinnamon
½tspground ginger
¼tspground nutmeg
¼tspground cloves
½tspsalt
1can(12 oz) evaporated milk
Instructions
Preheat oven to 425℉. Prepare pie crust and place in 9 inch pie pan.
Beat eggs and brown sugar in a large bowl until well combined. Stir in pumpkin puree. Add all the spices and combine thoroughly until no streaks of the spices remain. Add evaporated milk and mix until combined.
Pour half of the mixture into a prepared, unbaked pie crust. Place in oven and pour remaining mixture in. I like to pour part of the mixture into a large measuring cup to make it easier to pour into the crust.
Place pie crust protector around the edge of crust for the first 30 minutes or so to prevent over-browning.
Bake for 15 minutes at 425℉. Reduce heat to 350℉ and bake an additional 30 minutes. Bake until the pie puffs up and is not jigging too much when moved.
Allow the pie to cool and refrigerate at least four hours before serving. Serve cold or at room temperature.