Ingredients:

  • 1 9-inch deep-dish pie shell, unbaked
  • 1 (15 oz) can Pure Pumpkin Purée (425 g)
  • 1 (14 oz) can Sweetened Condensed Milk (400 g)
  • 2 Large Eggs, lightly beaten
  • 1 teaspoon Vanilla Extract
  • 1 ½ teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • ¼ teaspoon Fine Sea Salt

Instructions:

  1. Preheat the oven temperature to 425°F (220°C). If using a raw homemade crust, lightly prick the base, line it with parchment paper, fill with baking beans, and bake for 10 minutes to prevent a soggy bottom. Reduce the oven temperature to 350°F (175°C) before proceeding to the filling stage.
  2. In a large mixing bowl, whisk together the canned pumpkin purée and the sweetened condensed milk until completely smooth.
  3. Gradually whisk the lightly beaten eggs and vanilla extract into the pumpkin mixture until just incorporated. Do not over-mix.
  4. Add the cinnamon, ginger, nutmeg, cloves, and salt. Whisk until the spices are evenly distributed and the filling has a uniform color.
  5. Carefully pour the prepared filling into the pie crust shell. Place the pie plate onto a baking sheet for easier transport and to catch any spills. Cover the edges of the crust with aluminum foil or a pie shield to prevent burning.
  6. Bake at 350°F (175°C) for 50–60 minutes. The pie is done when a knife inserted one inch (2.5 cm) from the edge comes out clean, and the center retains a slight jiggle.
  7. Remove the pie from the oven and cool on a wire cooling rack at room temperature for at least 2 hours. Transfer the pie to the refrigerator and chill for a minimum of 3 hours, or ideally overnight, before slicing and serving.