Ingredients:

  • 1 can (15 oz/425 g) pumpkin puree
  • 3/4 cup (150 g) granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 can (12 oz/354 mL) evaporated milk

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine pumpkin puree, sugar, salt, cinnamon, nutmeg, ginger, and cloves. Whisk until well combined.
  3. Add the eggs one at a time, whisking well after each addition.
  4. Slowly whisk in the evaporated milk until the mixture is smooth and creamy.
  5. Lightly grease the pie dish or baking dish for easy serving.
  6. Carefully pour the pumpkin mixture into the prepared dish.
  7. Place in the oven and bake for 45-50 minutes, or until the center is set and a knife inserted comes out clean.
  8. Remove from oven and let cool on a wire rack. Chill in the refrigerator for at least 2 hours before serving for the best texture.
  9. Slice and serve chilled or at room temperature, optionally garnished with whipped cream.