Ingredients:

  • 0.75 cup (150g) granulated white sugar
  • 0.5 tsp (3g) fine sea salt
  • 0.5 tsp (1g) ground ginger
  • 0.25 tsp (0.5g) ground cloves
  • 1 tsp (2g) ground cinnamon
  • 2 large eggs (room temperature)
  • 15 oz (425g) Libby's 100% Pure Pumpkin
  • 12 fl oz (354ml) evaporated milk
  • 1 9-inch deep-dish pie shell (unbaked)

Instructions:

  1. Preheat your oven to 425°F (218°C). In a small bowl, whisk together the sugar, salt, cinnamon, ginger, and cloves to ensure even distribution and prevent clumping.
  2. In a large mixing bowl, beat the two eggs lightly with a whisk. Stir in the pumpkin puree and the sugar-spice mixture until well combined.
  3. Gradually pour in the evaporated milk, whisking constantly until the mixture is completely uniform and smooth.
  4. Place the unbaked pie shell on a sturdy baking sheet to catch spills. Pour the pumpkin custard mixture into the shell.
  5. Bake at 425°F (218°C) for exactly 15 minutes. This high heat sears the crust and sets the structural foundation.
  6. Reduce the oven temperature to 350°F (177°C). Continue baking for 40 minutes (total cook time 55 minutes) or until a knife inserted near the center comes out clean.
  7. Transfer the pie to a wire cooling rack and allow to cool completely for 2 hours before serving or refrigerating.