Note: you may use pumpkin pie spice instead of cinnamon, cloves, allspice & ginger
½ tsp salt (optional - I didn't use)
4 large eggs
1½ cans (12 oz.) evaporated milk
Pie pastry - use store-bought or make your own!
Instructions
Mix ingredients well using a hand blender or mixer.
Pour mix into pie shells, about ½ inch from top. If soupy, don't worry - it will firm up during the baking process.
Bake pie at 425 F for the first 15 minutes, then turn temperature down to 350 F and bake another 45 - 60 minutes, until a knife inserted comes out clean. For my convection oven, it's closer to 35 - 40 minutes.
Enjoy warm or chilled, whipped cream or ice cream. Let your taste buds be the boss!
FYI - The off coloring is condensation from my refrigerator and yes, it took me 3 knife stabs to be sure it was ready - but as this is my first pie -- I had to be certain!
Recipe by BloominThyme at https://bloominthyme.com/recipes/sweet/pumpkin-pie/