Ingredients:

  • 1 (9-inch) unbaked deep-dish pie crust
  • 15 oz (425g) canned pumpkin puree
  • 3 large eggs
  • ¾ cup (150g) granulated sugar
  • 1 tbsp (15ml) cornstarch
  • 1 tsp (5g) ground cinnamon
  • ½ tsp (2g) ground ginger
  • ¼ tsp (1g) ground cloves
  • ½ tsp (3g) salt
  • 12 fl oz (355ml) evaporated milk

Instructions:

  1. Preheat your oven to 425°F (218°C). Place your pie crust into the pie plate, pressing it firmly against the bottom and sides, using your thumb to press the dough into the corners to avoid air pockets.
  2. In a large bowl, whisk together the pumpkin puree, eggs, sugar, cornstarch, cinnamon, ginger, cloves, and salt until the mixture is completely smooth.
  3. Gradually pour in the evaporated milk, whisking constantly until the filling is a uniform, velvety orange. Pour the filling into the crust, smoothing the top with a spatula.
  4. Bake at 425°F (218°C) for 15 minutes to set the crust. Reduce the oven temperature to 350°F (175°C) and bake for another 35–40 minutes until the edges are set and the center has a slight, uniform jiggle.
  5. Remove from the oven and place on a wire rack. Allow the pie to cool completely at room temperature for at least 2 hours before slicing.