1 9-inch unbaked pie crust 1 can (15 oz) pumpkin puree (not pumpkin pie filling) 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon salt 2 large eggs 1 can (12 oz) evaporated milk Whipped cream (optional, for serving)
Preheat your oven to 425°F (220°C).
In a large bowl, combine the pumpkin puree, sugar, cinnamon, ginger, cloves, and salt. Mix until well combined.
In a separate bowl, beat the eggs. Then, add them to the pumpkin mixture and stir until fully incorporated.
Gradually add the evaporated milk to the pumpkin mixture, stirring until smooth.
Pour the pumpkin filling into the unbaked pie crust.
Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes.
After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.