Ingredients:

  • 1 (9-inch) deep-dish unbaked pie shell
  • 1 (15 ounce / 425 g) can 100% pure pumpkin puree
  • 1 (12 fluid ounce / 355 ml) can evaporated milk
  • 2/3 cup (130 g) granulated sugar
  • 1 teaspoon (5 ml) salt
  • 1 teaspoon (5 ml) ground cinnamon
  • 1/2 teaspoon (2.5 ml) ground ginger
  • 1/4 teaspoon (1.25 ml) ground cloves
  • 2 large eggs, lightly beaten

Instructions:

  1. Preheat your oven to 425°F (220°C). Place a heavy-duty baking sheet into the oven while it preheats. This crucial step prevents a soggy bottom.
  2. In a large mixing bowl, whisk together the sugar, salt, cinnamon, ginger, and cloves until fully combined and lump-free.
  3. Add the canned pumpkin puree and the lightly beaten eggs to the dry mixture. Whisk until thoroughly combined, ensuring the spices are evenly distributed throughout the thick pumpkin base.
  4. Slowly stream the evaporated milk into the pumpkin mixture while continuously whisking. Mix only until the batter is smooth and uniform; avoid over-mixing, which can introduce too much air and cause cracking during baking.
  5. Carefully remove the hot baking sheet from the oven and place the unbaked pie crust directly onto it. Pour the prepared custard filling into the crust.
  6. Immediately place the baking sheet and pie back into the preheated 425°F (220°C) oven and bake for 15 minutes. This high heat sets the crust quickly.
  7. After 15 minutes, reduce the oven temperature to 350°F (175°C) without opening the oven door if possible. Continue to bake for 40 to 50 minutes, or until a knife inserted near the edge comes out clean (the center 1-inch should remain slightly jiggly).
  8. Transfer the pie to a wire rack. Cool for at least 2 hours at room temperature until the filling is fully set. Do not cut the pie while warm, as it will collapse.
  9. Refrigerate the pie for at least 1 hour before serving to firm up the custard for clean slicing.