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1 (15 oz) can solid packed pumpkin
2 large eggs
2 1/4 cups sugar
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 12-ounce can evaporated milk
1 9-inch pie crust (unbaked)
Preheat the oven to 350 degrees.
In a mixing bowl, combine all the dry ingredients with a whisk and set aside. In another bowl, combine the pumpkin puree and eggs. Fold into the dry ingredients until combined. Mix in the evaporated milk until well-incorporated. Pour into an unbaked 9-inch pie crust. Bake for 45 to 50 minutes (to test it, insert a knife into the center of the filling. If it comes out clean and hot, the pie is done). Served with cinnamon whipped cream or vanilla ice cream.
