📝 Ingredients:
1 (9-inch) unbaked pie crust
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3/4 cup granulated sugar
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
👩🍳 Instructions:
Preheat oven to 425°F (220°C).
In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, cloves, and salt.
Add eggs and beat until well combined. Gradually stir in evaporated milk until smooth.
Pour mixture into pie crust.
Bake at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) and bake for another 40–50 minutes, until a knife inserted in the center comes out clean.
Cool for at least 2 hours before serving.
🌟 Tips:
Serve with whipped cream for extra indulgence.
You can prepare the filling a day in advance and refrigerate. Add a pinch of nutmeg for deeper flavor.
📌 Why You’ll Love It:
Pumpkin pie is creamy, sweet, and perfectly spiced — the ultimate comfort dessert for autumn gatherings.
Whether it’s Thanksgiving dinner or just a cozy family night, this pie will always impress.
