This is the most perfect, simple pumpkin pie recipe. Adapted from Libby’s.
- 3/4 cup granulated sugar (I use 1/2 cup)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 ounces) pure pumpkin puree (I like Trader Joe’s Organic Pumpkin)
- 1 can (12 fluid ounces) Evaporated Milk (I use full fat)
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell (regular or gluten free)
- Set oven rack to middle position and pre-heat oven to 425-F.
- Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
- Pour into pie shell.
- Bake in 425° F oven for 15 minutes.
- Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours. Serve immediately or refrigerate.