Preheat the oven to 350°F, and place a pie crust in a 9-inch pie dish.
1 pie crust
In a large mixing bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, cinnamon, salt, vanilla, nutmeg, and ginger.
15 ounces canned pumpkin purée, 12 ounces canned evaporated milk, 1 cup granulated sugar, 2 large eggs, 1 tablespoon pumpkin pie spice, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt, ½ teaspoon pure vanilla extract, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger
Pour the filling into the prepared pie dish. Place the pie pan on a baking sheet, and bake for 60-70 minutes or until it no longer jiggles.
Allow the pie to cool for at least an hour before serving. Top with whipped cream if desired.
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ⅛ of the pie (1 slice). Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.