Ingredients • 1 unbaked 9-inch pie crust, homemade or store-bought • 15 oz. canned pumpkin puree • 3/4 cup granulated sugar or brown sugar • 2 large eggs • 1 (12 oz.) can evaporated milk • 1 tsp. ground cinnamon • 1/2 tsp. ground ginger • 1/2 tsp. ground nutmeg (optional or included in a spice blend) • 1/4 tsp. ground cloves • 1/2 tsp. salt Instructions 1. Preheat the oven to 425°F (220°C). 2. Prepare the filling: In a large bowl, whisk the eggs and pumpkin puree together. Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt, and stir until thoroughly combined. 3. Add the milk: Slowly stir in the evaporated milk until the filling is smooth and silky. 4. Fill the crust: Carefully pour the filling into the unbaked 9-inch pie crust. 5. Bake: Bake at 425°F for 15 minutes. Lower the oven temperature to 350°F (175°C) and bake for an additional 40 to 50 minutes. The pie is ready when the edges are set and the center still jiggles slightly. 6. Cool and serve: Let the pie cool completely on a wire rack for at least 2 hours before slicing. Serve with whipped cream