Ingredient 

Pie Crust

• 1 (9‑inch) pie crust — homemade or store‑bought

Sweetness & Spices

• ¾ cup packed light brown sugar (165g)

• ½ teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• ⅛ teaspoon ground cloves

• ½ teaspoon salt

Pumpkin Base

• 1 (15‑ounce / 425g) can pumpkin puree

Liquid & Binding

• 1 (12‑ounce / 354mL) can evaporated milk

• 3 large eggs, room temperature

Direction

1. If using a homemade pie crust, roll the dough into a 14‑inch circle. Line a 9‑inch pie dish with the dough, crimp the edges, and chill until ready to use. (See notes if blind baking.)

2. Position an oven rack in the bottom third of the oven and preheat to 400°F.

3. In a large mixing bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.

4. Add the pumpkin puree, evaporated milk, and eggs, whisking until smooth and fully combined.

5. Pour the filling into the prepared pie shell. (Optional: brush the crust edges with egg wash.)

6. Bake for 15 minutes at 400°F.

7. Reduce the oven temperature to 350°F and continue baking for about 40 minutes, or until the filling is puffed and the center jiggles slightly when gently shaken.

8. Remove from the oven and cool completely on a wire rack.

9. If making ahead, cover and refrigerate for up to 2 days before serving.

Nutrition -

(Per Serving)

Calories: 226kcal Carbohydrates: 32g Protein: 6g Fat: 9g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.01g Cholesterol: 66mg Sodium: 253mg Potassium: 256mg Fiber: 2g Sugar: 21g Vitamin A: 6,780IU Vitamin C: 2mg Calcium: 130mg Iron: 2mg