Fortunately, making this pumpkin pie is a piece of cake! There’s no need to make pie crust from scratch and the filling comes together sooo easily.
1 (9-inch) unbaked deep-dish pie crust
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (15-oz) can Libby’s pure pumpkin puree
1 (12-fluid oz) evaporated milk
Preheat the oven to 425 degrees Fahrenheit.
In a small bowl, stir together sugar, salt, cinnamon, ginger, and cloves.
In a large bowl, beat eggs and add in the pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk. Pour mixture into the pie shell.
Bake the pie for 15 minutes and then reduce the oven temperature to 350 degrees Fahrenheit. Bake for 40 to 50 minutes. To test for doneness, give the pie a little jiggle. The edges should be dry. The middle should be set, but still a little wobbly.
Cool the pie on a wire rack for 2 hours. Enjoy!
Store the pie in the fridge, covered in plastic wrap or aluminum foil, for 5 days. You can also freeze it for up to a month, wrapped in several layers of plastic wrap. Defrost in the fridge for 12 hours before serving.