- 1 (9 inch) deep-dish frozen pie crust
- ¾ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 (15 ounce) can Libby’s 100% Pure Pumpkin
- 1 (12 fluid ounce) can Nestle Carnation Evaporated Milk
Preheat oven to 400. Let pie crust thaw 10 minutes. Prick the bottom and sides with a fork. Line with parchment paper and add pie weights. Cover edges with aluminum foil to prevent burning. Bake in center of oven for 12 to 15 minutes. Allow to cool before filling.
Increase oven temp to 425. Mix dry ingredients in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and dry ingredient mixture. Gradually add evaporated milk.
Bake at 425 for 15 minutes. Reduce temp to 350, bake for 30-40 minutes more or until knife inserted in middle comes out clean. Cool on wire rack for 2 hours and serve or refrigerate.
Helene's Home 