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  • Active Time : 45 Minutes
  • Total Time : 2 Hour 45 Minutes
  • Serves : 8


  • 1 medium pie pumpkin (3 to 4 lbs)
  • 1 (12 ounce) can evaporated milk
  • 2 eggs
  • 3/4 cup packed dark brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1 9-inch pie shell


Heat oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper.

Cut the pumpkin in half and remove the seeds and strings. Place the pumpkin, cut side down, on the prepared baking sheet. Bake for 20 minutes. Turn the pumpkin halves over and bake for another 15 to 20 minutes, until the pumpkin is tender and lightly browned around the edges. Remove from oven, blot away any excess liquid with paper towels and cool.

When cool enough to handle, scoop out pulp. Measure out 2 cups (save any remaining pumpkin for another use) and place in a blender. Add the evaporated milk and puree until smooth.

In large bowl, whisk together the eggs, brown sugar, cinnamon, ginger, salt, cloves and nutmeg. Add the pumpkin mixture and gently stir to combine. Pour into the pie shell.

Bake for 15 minutes. Reduce heat to 350 degrees F and bake for 25-35 minutes longer, until the edge of the pie filling is set and the center is slightly jiggly. Cool completely on a wire rack. Cut into slices and serve, topped with whipped cream, if desired. Refrigerate any leftovers.


Pureeing the pumpkin with the evaporated milk in a blender ensures a smooth creamy filling, but it can create little air bubbles which can give the top or your pie a slightly lacy appearance. If you would like a smoother appearance for the top of your pie, let the pureed pumpkin mixture rest for 30 minutes before continuing with the recipe.

If the edges of your pie crust begin to brown too much while baking, cover them loosely with foil.

Because excess liquid from the pumpkin can change the flavor and texture of the filling, we flip the pumpkin over, exposing the flesh-side, halfway through the roasting process. This allows it to dry out and intensify in flavor.

Using dark brown sugar in the filling adds extra flavor and color to your pie.

You can serve this pie at room temperature or chilled.

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