Photo by TheCulinaryGeek
- 1 can of pumpkin puree
- 2 large eggs
- ½ cup caster sugar
- 1-½teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ tsp ground cloves
- 1 can sweetened condensed milk
- 1 prepared pie shell
Preheat the oven to 425F degrees.
Put all the ingredients into one bowl and stir gently by hand until smooth. *Do not whisk or beat or use electric mixer as this will whip too much air into the mixture and you don’t want bubbles.
Place prepared pie shell on a baking tray to protect the oven from spills while baking. Fill the pie shell and put onto the middle oven rack. Bake at 425F degrees for 15 minutes, then lower the temperature to 350F degrees and finish baking for about 40 to 45 minutes or until done.
Contributor’s Note: This pie is more custardy/damp than a traditional pie so don’t overcook it thinking it’s not done. It will set up as it cools. Use a toothpick to test doneness. Should come out slightly damp but not wet.