CLASSIC PUMPKIN PIE
Ingredients
¼ teaspoon ground cloves 3 large eggs, slightly beaten 1 cup whole milk 1 can (8 oz) evaporated milk 1 unbaked 9-inch pie crust
1 can (15 oz) pumpkin puree 1 cup granulated sugar ½ teaspoon salt ½ teaspoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg
Instruction
Preheat Oven: Preheat your oven to 425°F (220°C). Mix Dry Ingredients: In a large mixing bowl, combine the sugar, salt, ground ginger, cinnamon, nutmeg, and cloves. Add Pumpkin and Eggs: Add the pumpkin puree and slightly beaten eggs to the dry ingredients. Mix until smooth. Incorporate the Milk: Gradually stir in the whole milk and evaporated milk until fully blended. Pour and Bake: Pour the pumpkin mixture into the unbaked pie crust, spreading it evenly. Place the pie in the preheated oven and bake at 425°F for 15 minutes. Reduce Temperature and Continue Baking: After 15 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until a knife inserted near the center comes out clean. Cool and Serve: Remove the pie from the oven and let it cool on a wire rack. Serve at room temperature or chilled, with whipped cream if desired.
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