Ingredients:

  • 15 oz canned pumpkin puree
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 12 oz evaporated milk
  • 1 1/4 cups all-purpose flour

Instructions:

  1. Roll out the dough on a floured surface to a 12-inch circle. Gently press the dough into the pie plate, ensuring the edges are flush against the rim. Trim the excess and crimp the edges.
  2. In a large bowl, whisk the eggs and brown sugar until smooth. Stir in the cinnamon, ginger, cloves, nutmeg, and salt.
  3. Fold in the pumpkin puree until fully incorporated.
  4. Gradually pour in the evaporated milk, whisking gently to avoid incorporating too much air.
  5. Pour the filling into the crust.
  6. Bake at 425°F (218°C) for the first 15 minutes to set the crust.
  7. Reduce the heat to 350°F (177°C) and bake for another 35–40 minutes until the edges are mahogany-colored and the center has a slight, uniform jiggle.