- 1 refrigerated pie crust
- 3/4 c sugar
- 1/2 t salt
- 2 t cinnamon*
- 1 t ground ginger*
- 1 t nutmeg*
- 1/4 t ground cloves*
- 2 large eggs
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
Preheat the oven to 425F. Remove the pie crust from the refrigerator and allow to sit at room temperature for 10 minutes before unrolling. Press pie crust into 9-inch pie plate and flute the edges with your thumb.
In a mixing bowl, combine the sugar, salt, cinnamon, ginger, nutmeg, and cloves. Add the eggs and whisk until blended. Add pumpkin and evaporated milk until combined. Pour into pie crust.
Bake in a 425F oven for 15 minutes. Cover the pie crust edges with foil or a pie shield and lower temperature to 350F. Bake for an additional 40-45 minutes, until you can insert a toothpick and it comes out clean.
Remove from oven and cool. Refrigerate until ready to serve.
*Spices can be substituted with 1 tablespoon pumpkin pie spice mix.
