Pumpkin Pie

Ingredients

• 1 parbaked pie crust (above)

• 1 15 oz can of pumpkin puree

• 1 12 oz can of evaporated milk

• ¾ cup light brown sugar (160 grams)

• 3 eggs + 1 egg yolk (room temperature)

• ½ tsp cinnamon

• ½ tsp ground ginger

• ½ tsp salt

• ¼ tsp nutmeg

• ⅛ tsp ground cloves

• ⅛ tsp ground black pepper

Instructions

1. Preheat oven to 425 degrees

2. Place the par-baked pie crust into a baking dish, then place the dish onto a rimmed baking she

3. In a large bowl, whisk together the sugar, cinnamon, ginger, salt, nutmeg, cloves, and black pepper. Add in the eggs and the egg yolk, as well as the pumpkin puree, then mix well. Finally, slowly pour in and mix the evaporate milk.

4. Pour the mixture into your parbaked pie crust, and use a torch over the top to get rid of bubbles if desired. Then bake for 15 minutes. Lower the oven to 350 degrees, then continue baking for 40-50 minutes, or until the pie is set and when the middle barely jiggles when gently shaken. Let cool completely before enjoying.