Pumpkin Pie

A classic pumpkin pie with added spices, perfect for the holidays.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the pie crust according to instructions. Once ready for filling, set oven to 375° F.

Step 2

In a mixing bowl, combine light brown sugar, floor, salt, cinnamon, ginger, nutmeg and cloves.

Step 3

In a separate mixing bowl, gently beat together eggs. Add in pumpkin puree and evaporated milk and mix.

Step 4

Pour the dry ingredients into the wet, and mix until fully combined.

Step 5

Pour pie filling into partially baked pie crust. Bake for 45-50 minutes, or until center is almost set (it should be a bit wobbly). Cover the edges of the pie crust with a pie crust shield or tin foil add needed to prevent them from over browning.

Step 6

Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours to overnight.

Step 7

Pie will last 5 days in the fridge. And extra pie filling can be put in a ramekin and baked - keep an eye on your time depending on how much filling is left.