Classic Pumpkin Pie

Ingredients

• 1 unbaked 9-inch deep-dish pie crust (homemade or store-bought)
• 1 (15 oz) can pumpkin puree (not pie filling)
• 3/4 cup packed brown sugar
• 2 large eggs plus 1 yolk
• 1 (12 oz) can evaporated milk
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• whipped cream, to serve

Steps

1. Heat the oven to 425°F. Fit the crust into the pie plate and crimp the edge. Chill while you make the filling.
2. Whisk the pumpkin, sugar, eggs, yolk, evaporated milk, spices and salt until smooth.
3. Set the pie plate on a baking sheet and pour in the filling.
4. Bake 15 minutes, then lower the oven to 350°F and bake 35 to 45 minutes more, until the edges are set and the center jiggles slightly.
5. Cool on a rack at least 2 hours, then refrigerate. Serve with whipped cream.

TipIf the crust edge browns too fast, cover it with a strip of foil. Make it a day ahead; it slices cleaner cold.