Ingredients:
¾ cups of light brown sugar
½ teaspoon of salt
½ teaspoon of ginger
½ teaspoon of cinnamon
¼ teaspoon of nutmeg
⅛ teaspoon of cloves
15 oz of pumpkin puree
1 can of evaporated milk
3 large eggs
Store-bought 9 inch Pie crust
Directions:
- Preheat the oven to 400℉.
- Line your pie crust dough in a baking tray.
- In a bowl, mix together the brown sugar, salt, cinnamon, ginger, nutmeg, and cloves.
- Add the pumpkin puree, evaporated milk, and eggs to the dry ingredients and combine everything well.
- Heat the mixture in a pot over low-medium heat, stirring until it reaches 100℉ or feels warm to the touch.
- Pour the warm mixture into the prepared pie crust.
- Bake the pie at 400℉ for 10 minutes, then lower the oven temperature to 350℉ and bake for an additional 30–40 minutes, until the filling is set.
- Remove the pie from the oven and allow it to cool for 30 minutes.
- Serve immediately or refrigerate overnight for best results.
Enjoy!