Ingredients:
- 1 can, 15 ounces 100% Pure Pumpkin
- 1 can, 12 ounces evaporated milk
- 1 10 inch unbaked pie crust, fully thawed
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- Whipped cream, optional
Instructions:
- Preheat the oven to 425°F.
- Mix sugar, cinnamon, salt, ginger, and clove in a small bowl. Beat eggs in a large bowl. Stir in pumpkin purée and sugar-spiced mixture. Slowly stir in evaporated milk, mixing as you go.
- Line a greased 8-10 inch cast iron skillet with a pie crust, crimping the outer edges at the top with your thumb and index finger. You may need to fold down the top 1/2 inch. This will also give you extra dough to work with.
- Pour in the pie mixture.
- Bake at 425°F for 15 minutes. Reduce temperature to 350°F and bake for an additional 40 to 50 minutes or until a toothpick inserted near the center comes out clean.
- Let cool on the stove top for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Enjoy!