Pumpkin Pie

Step 1:
Preheat oven to 400 degrees.

Step 2:
Prepare pie crust by rolling out the dough to about 12 inches in diameter. Transfer the dough to a 9 inch pie pan and press down with your fingers. Trim off excess dough around the edges.

Step 3:
Line the pie dough with parchment paper or aluminum foil, making sure to cover the bottom and fit snuggly around the sides of the dough. Then fill with dried beans or rice (this makes sure the dough doesn't rise too much while baking)

Step 4:
Bake the crust at 400 degrees for 12-15 minutes. Remove from oven and remove the parchment paper or foil and rice or beans. Return the crust to the oven and bake for an additional 5 minutes. Then remove from oven and then set aside to cool.

Step 5:
In a large mixing bowl, whisk together brown sugar, salt, cinnamon, ginger, cloves and nutmeg until combined.

Step 6:
In another mixing bowl, whisk together eggs, pumpkin puree and evaporated milk until combined. Pour the wet ingredients into the dry ingredients and mix until combined.

Step 7:
Pour the filling into the crust. Place in oven and bake at 400 degrees for 45-50 minutes or until the center is almost set (it should be a little jiggly). Remove from the oven and place on a wire rack for 2-3 hours to cool completely. Cover with plastic wrap and refrigerate for several hour or overnight.

Step 8:
Serve with your favorite whipped topping and enjoy!

• 1 store-bought pie crust
• 1 cup of light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3 large eggs, lightly beaten
• 15 ounce can of pumpkin puree
• 1 1/4 cups of evaporated milk