Pie Crust Pumpkin Puree Evaporated Milk Sugar Egg Vanilla Extract Pumpkin Pie Spice Cinnamon Nutmeg Ginger Cloves Salt
Add a sheet pan into the oven and preheat the oven to 425 F. Roll out the pie crust to a 12 inch circle. Transfer to a 9 inch pie plate.
In a large mixing bowl, lightly beat the eggs. Add the pumpkin puree, sugar, evaporated milk, vanilla extract, spices and salt. Mix together until combined.
Pour batter into prepared pie plate. Fold the edges of the pie crust underneath itself to form the crust. Crimp or flute the edges. Place the pie on the sheet pan in the oven.
Bake for 15 minutes at 425 F, then reduce heat to 350 F and bake for 35-45 minutes, or until center of the pie is just jiggly. The pie will continue to cook after you remove it from the oven.