Ingredients:

  • 0.75 cup (150g) granulated white sugar
  • 1 teaspoon (2.6g) ground cinnamon
  • 0.5 teaspoon (1.5g) salt
  • 0.5 teaspoon (1g) ground ginger
  • 0.25 teaspoon (0.5g) ground cloves
  • 2 large eggs, lightly beaten
  • 15 oz (425g) Libby's® Pure Pumpkin
  • 12 fl. oz. (354ml) evaporated milk
  • 1 unbaked 9-inch deep-dish pie shell

Instructions:

  1. Preheat your oven to 425°F (218°C). Place your unbaked pie crust into the pie plate, crimp the edges, and set it on a sturdy baking sheet.
  2. In a small bowl, whisk together the sugar, cinnamon, salt, ginger, and cloves to prevent spice clumps.
  3. In a large mixing bowl, lightly beat the two eggs until the yolks and whites are combined.
  4. Stir the Libby’s Canned Pumpkin into the eggs. Add the sugar-spice mixture and stir until fully combined.
  5. Gradually stir in the evaporated milk. Whisk gently until the filling is completely smooth and uniform in color.
  6. Carefully pour the pumpkin mixture into the unbaked pie shell.
  7. Bake at 425°F (218°C) for 15 minutes to set the crust.
  8. Reduce the oven temperature to 350°F (175°C). Continue baking for 40 to 50 minutes.
  9. Perform the jiggle test: the pie is done when a knife inserted near the center comes out clean and the center has a slight wobble like gelatin.
  10. Transfer to a wire rack and cool for at least 2 hours to allow the custard to set completely.