Get ready to enjoy this super easy (and delicious) Pumpkin Pie!

Servings: 8 to 10 (Makes one 9-inch deep-dish pie)

Prep Time: 25 Minutes

Cook Time: 1 Hour 45 Minutes

Total Time: 2 Hours 10 Minutes, plus time to cool the pie

INGREDIENTS

·     1 (9”) deep-dish frozen pie crust shell (thawed)

·     1 (15-oz) can pure pumpkin (about 1¾ cups)

·     1 large egg

·     3 large eggs yolks

·     ½ cup granulated sugar

·     ½ cup light brown sugar, packed

·     2 tablespoons all-purpose flour

·     ½ teaspoon salt

·     1 teaspoon ground cinnamon

·     1 teaspoon ground ginger

·     ½ teaspoon ground nutmeg

·     ⅛ teaspoon ground cloves

·     ⅛ teaspoon ground black pepper

·     1¼ cups evaporated milk (you'll need one 12-oz can but you won't use all of it)

INSTRUCTIONS

1.    Preheat the oven to 375°F and set an oven rack in the middle position.

2.    For the crust follow the instructions for blind-baking on the package.

3.    After blind-baking the crust, reduce the oven temperature to 325°F.

4.    Make the Pumpkin Pie Filling: In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.

5.    Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges again with the foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.

6.    Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.

7.    Add your favorite whipped topping if desired and enjoy!

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