Pumpkin Pie
1.
If using homemade or sheet crust, line a 9-inch pie dish and crimp edges. Chill until ready to use.
| 1 each | Pie Crust |
2.
Preheat oven to 400 °F.
3.
Whisk sugar, spices, and salt in a large bowl.
| 3⁄4 cup | Light Brown Sugar |
| 1⁄2 tsp | Cinnamon |
| 1⁄2 tsp | Ground Ginger |
| 1⁄4 tsp | Ground Nutmeg |
| 1⁄8 tsp | Ground Cloves |
| 1⁄2 tsp | Table Salt |
4.
Add pumpkin, milk, and eggs. Whisk until well combined.
| 15 oz | Pumpkin Puree |
| 12 oz | Evaporated Milk |
| 3 each | Eggs |
5.
Pour into pie shell. Brush edges with egg wash if desired.
6.
Bake for 15 minutes. Reduce temperature to 350 °F.
7.
Continue baking for another 40 minutes, or until filling is puffed and center jiggles slightly.
8.
Cool completely on wire rack.
9.
If making ahead, cover and refrigerate up to 2 days.