# What You'll Need:
→ Pie Crust
01 - 1 unbaked 9-inch pie crust, homemade or store-bought
→ Pumpkin Filling
02 - 15 oz canned pumpkin purée, not pumpkin pie filling
03 - 3/4 cup packed light brown sugar
04 - 2 large eggs
05 - 1 cup evaporated milk
06 - 1/4 cup heavy cream
07 - 1 1/2 tsp ground cinnamon
08 - 1/2 tsp ground ginger
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp ground cloves
11 - 1/2 tsp salt
12 - 1 tsp pure vanilla extract
# Directions:
01 - Preheat the oven to 425°F. Place the oven rack on the lower third position for even baking.
02 - Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Chill in the refrigerator while preparing the filling.
03 - In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.
04 - Pour the filling into the prepared pie crust.
05 - Bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F and continue baking for 40 minutes, or until the center is just set with a slight jiggle.
06 - Remove from the oven and cool completely on a wire rack for at least 2 hours before slicing to allow the filling to set properly.
07 - Serve plain or topped with freshly whipped cream for an indulgent finish.
