Ingredients:

  • 1 (14.1 oz / 400g) refrigerated pie crust (such as Pillsbury)
  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2g) salt
  • 1/2 cup (1 stick / 113g) cold unsalted butter, cut into cubes
  • 3-5 tablespoons (45-75ml) ice water
  • 1 (15 ounce / 425g) can Libby's 100% Pure Pumpkin puree (NOT pumpkin pie filling)
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon (2g) salt
  • 1 teaspoon (2g) ground cinnamon
  • 1/2 teaspoon (1g) ground ginger
  • 1/4 teaspoon (0.5g) ground cloves
  • 2 large eggs
  • 1 (12 fluid ounce / 355ml) can evaporated milk

Instructions:

  1. Prepare the Crust: Store-bought: Unroll the crust and gently fit it into the pie plate. Crimp or flute the edges for a decorative finish. Homemade: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes. Roll out dough on a lightly floured surface and transfer to pie plate. Trim and crimp edges.
  2. Preheat Oven: Preheat oven to 425°F (220°C).
  3. Prepare the Filling: In a large bowl, combine pumpkin puree, sugar, salt, cinnamon, ginger, and cloves.
  4. Add Eggs and Evaporated Milk: Whisk in the eggs until well combined. Gradually whisk in the evaporated milk until smooth.
  5. Pour Filling into Crust: Pour the pumpkin filling into the prepared pie crust.
  6. Bake: Bake at 425°F (220°C) for 15 minutes.
  7. Reduce Temperature and Continue Baking: Reduce the oven temperature to 350°F (175°C) and bake for an additional 35-45 minutes, or until the filling is set but still slightly jiggly in the center.
  8. Cool Completely: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.