Ingredients:
- 1 (9-inch) unbaked pie crust
- 1 1/2 cups canned pumpkin puree
- 1 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/2 cups evaporated milk
- Whipped cream (optional)
Instructions:
- Preheat the oven to 425°F (220°C).
- Roll out the pie crust and place it into a 9-inch pie dish. Trim and crimp the edges as desired.
- In a mixing bowl, whisk together the pumpkin puree, brown sugar, flour, cinnamon, ginger, nutmeg, and salt.
- Beat the eggs in a separate bowl, and then whisk in the evaporated milk.
- Add the egg mixture to the pumpkin mixture, and whisk until everything is thoroughly combined.
- Pour the mixture into the pie crust.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350°F (180°C). Continue baking for an additional 40-50 minutes or until the filling is set and a toothpick inserted into the center comes out clean.
- Let the pie cool to room temperature before serving. Optionally, serve with whipped cream.