Ingredients:

  • 2 cups (450g) pumpkin purée
  • ¾ cup (150g) granulated sugar
  • 2 large (100g) eggs
  • 12 oz (340g) sweetened condensed milk
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (1g) ground ginger
  • ¼ tsp (0.5g) ground cloves
  • ½ tsp (3g) fine sea salt

Instructions:

  1. In a large bowl, combine the sugar, cinnamon, ginger, cloves, and salt. Whisk in the pumpkin purée until the mixture is a uniform, deep orange.
  2. Add the eggs one at a time, whisking vigorously after each addition. Slowly pour in the sweetened condensed milk, whisking until the batter is glossy and smooth.
  3. Pour the filling into a pre-baked (blind-baked) crust. Bake at 350°F (175°C) for 50-60 minutes until the edges are set and the center has a slight jiggle.
  4. Remove from the oven and let the pie cool completely on a wire rack for at least 3 hours to allow the custard to set.