Ingredients
For the Filling:
- 1 can (15 oz) pumpkin purée
- 1 can (12 oz) evaporated milk
- 2 large eggs
- ¾ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
(Or use 1–1½ teaspoons pumpkin pie spice instead of the spices above.)
For the Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
1. Preheat Oven
Set oven to 425°F (220°C).
2. Make the Filling
In a large bowl, whisk together:
- Pumpkin purée
- Sugar
- Spices
- Salt
Add eggs and whisk until smooth.
Slowly add evaporated milk and whisk until creamy.
3. Assemble
- Pour the filling into the unbaked pie crust.
- Smooth the top with a spatula (just like your picture!).
4. Bake
- Bake at 425°F for 15 minutes.
- Reduce heat to 350°F (175°C) and continue baking 40–50 minutes,
or until a knife inserted in the center comes out clean.
5. Cool
Let the pie cool completely on a wire rack for at least 2 hours to set properly.
Optional
Top with:
- Whipped cream
- Cinnamon sugar
- Pecans
- Vanilla ice cream
High-Protein Tip
Replace half the evaporated milk with vanilla protein shake or add
2 scoops vanilla protein powder to the mixture (reduce sugar by ¼ cup).
