Ingredients:

  • 1 (9-inch) premade pie crust
  • 1 tbsp unsalted butter, melted
  • 1 can (15 oz) Libby’s Pure Pumpkin Puree
  • 2 large eggs
  • 1 egg yolk
  • 3/4 cup brown sugar, packed
  • 1 can (12 oz) evaporated milk
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt

Instructions:

  1. Preheat your oven to 375°F.
  2. Fit the premade crust into the pie plate, trimming the edges. Line the crust with parchment paper and fill with pie weights.
  3. Bake for 10 minutes, remove weights and paper, brush the bottom with melted butter, and bake for another 5 minutes until the base looks dry and matte.
  4. Lower oven temperature to 350°F.
  5. In a large bowl, whisk the pumpkin puree, brown sugar, cinnamon, ginger, cloves, and salt until smooth.
  6. Beat in the eggs and extra yolk one at a time until fully incorporated.
  7. Slowly stir in the evaporated milk.
  8. Let the mixture sit for 5 minutes and skim any foam off the top to ensure a smooth surface.
  9. Pour the filling into the pre-baked crust, smoothing the top with a spatula.
  10. Bake at 350°F for 50–55 minutes.
  11. Remove from oven and allow the pie to cool for 3 hours to allow the custard to set.