Pumpkin Pie

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This is the most perfect, simple pumpkin pie recipe. Adapted from Libby’s.

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• 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

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1. Set oven rack to middle position and pre-heat oven to 425-F.
2. 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.
3. Pour into pie shell.
4. Bake in 425° F oven for 15 minutes.
5. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean.
6. Cool on wire rack for 2 hours. Serve immediately or refrigerate.