Ingredients:

  • 1 (15 oz) can Libby's 100% Pure Canned Pumpkin
  • 1 (12 fl. oz.) can Carnation Evaporated Milk
  • ¾ cup Granulated Sugar
  • 2 large Eggs
  • ½ tsp Salt
  • 1 tsp Cinnamon, ground
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Cloves
  • 1 Unbaked 9 inch Deep Dish Pie Shell

Instructions:

  1. Preheat oven and prepare filling: Preheat oven to 425°F (220°C). In a large bowl, whisk together the pumpkin, evaporated milk, granulated sugar, eggs, salt, cinnamon, ground ginger, and ground cloves until the mixture is uniform and smooth.
  2. Fill pie shell: Carefully pour the pumpkin filling mixture into the unbaked 9-inch deep dish pie shell.
  3. Initial Bake: Place the pie into the preheated oven and bake at 425°F (220°C) for 15 minutes to set the crust and edges.
  4. Reduce Heat and Finish: Immediately reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 45 minutes, or until a thin knife inserted near the center comes out clean. If the crust begins to brown too quickly, cover the edges lightly with aluminum foil.
  5. Cool: Remove the pie from the oven and allow it to cool completely on a wire rack for at least 2 hours before slicing and serving. Cooling ensures the custard fully sets and prevents cracking.