Straight off the side of the can of Libby's pumpkin puree - this is pumpkin pie the way I love it best.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Servings: 8servings
Calories: 262kcal
Ingredients
1prepared pie crust, homemade or store-bought
3/4cupwhite sugar
1/2 teaspoonkosher salt
1teaspoonground cinnamon
1/2teaspoonground ginger
1/4teaspoonground cloves
2eggs
15ouncecan of 100% pure pumpkin (not pumpkin pie filling)
12ouncecan of evaporated milk
Instructions
Preheat oven to 425°F. Prepare pie crust and set aside in a pie plate.
Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs lightly in a large mixing bowl. Add the pumpkin and the sugar mixture to the bowl with the eggs. Whisk to combine.
Slowly add the evaporated milk while whisking constantly. Pour pumpkin filling into the pie shell.
Wrap thin strips of foil around the edge of the crust in the pan (to prevent burning or over-browning) and place in the oven. Bake for 15 minutes and reduce temperature to 350°F without opening the oven door.
Bake an additional 45-50 minutes, until a knife inserted near the center of the pie comes out clean. Cool the pie for at least 2 hours before serving or refrigerating. When ready to serve, top with whipped cream or ice cream.