Classic Pumpkin Pie Recipe

1 9-inch unbaked pie crust 1 15-ounce can pumpkin puree 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon salt 2 large eggs 1 cup evaporated milk


1. Preheat your oven to 425°F (220°C).

In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, cloves, and salt until well combined.

Add the eggs one at a time, mixing well after each addition. 

Gradually stir in the evaporated milk until the mixture is smooth. 

Pour the pumpkin filling into the unbaked pie crust. 

Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the center is set 

Allow the pie to cool completely before serving. Serve with whipped cream if desired.