- ¾ cup granulated sugar
- 1 tsp. ground cinnamon
- ½ tsp. salt
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- 2 large eggs
- 1 can (15 oz) pumpkin puree
- 1 can (12 fl. oz) evaporated milk
- 1 unbaked 9” deep dish pie shell
Preheat the oven to 425 degrees F.
Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs lightly in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into the pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.
Serve immediately or refrigerate.