Pumpkin Pie

2 hrs 5 min

A classic spiced pumpkin custard pie with evaporated milk, baked in a deep-dish crust until just set.

prepPreheat oven to 425°F / 220°C
2 large eggs	Beat eggs & pumpkin	Mix in sugar & spices	Stir in evaporated milk	Pour into crust	Bake 425°F / 220°C, 15 min	Reduce to 350°F / 175°C, bake 40–50 min until set	Cool completely on rack
425 g canned pumpkin puree
150 g granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
355 ml evaporated milk
1 9-inch homemade pie crust (or store-bought, deep dish, unbaked)

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