Things You'll Need:
- A nine-inch pie dish
- A Small mixing bowl
- A Medium mixing bowl
- A mixing spoon
- Oven pre-heated to 425 degrees
- 1 pie crust (store bought or handmade, regular or graham cracker)
- 3/4 granulates sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 can of pumpkin
- 1 can (14 oz.) of Eagle brand sweetened and condensed milk
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Step 1
Pre-heat the oven to 425 degrees.
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Step 2
Prepare a nine-inch pie pan and crust.
If you have a store-bought ready-made "normal" crust just unfold it and place it in the pie pan; gently press the crust along the sides of the pie pan, so there are no gaps between the dish the crust. Cut off any excess crust hanging over edge, however leave enough to flute (pinch) the edges. If you are making your own crust (awesome!) place it in the pan the same way and flute the edges. You don't need to pre-bake or prick holes into the crust.
This recipe also works with graham cracker crusts - but I prefer it with the regular style crust.
Test it both ways and see what you like! -
Step 3
In the small mixing bowl combine the sugar, salt, cinnamon, ginger, and cloves.
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Step 4
In the medium mixing bowl lightly beat the eggs. Then mix in the entire can of pumpkin. Next, add the sugar-spice mixture to the eggs/pumpkin bowl and combine.
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Step 5
Gradually stir in only 12 oz. of the sweetened and condensed milk.
Note that the milk comes in 14 oz. cans. I have forgotten to remove 2 ounces and used the entire can before - it turned out OK, just a little sweeter than normal. However, 12 ounces is optimal. You can use less if you prefer your pie a little less sweet. -
Step 6
Pour the mixture into the pie crust.
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Step 7
Bake the pie in a pre-heated 425 degree oven for 15 mins.
Then reduce the temperature to 350 degrees and bake for 40 -50 mins. longer.
The pie is done when a butter knife inserted near the center comes out clean. -
Step 8
Cool the pie on a wire rack for a couple hours. Then eat!
