Ingredients

• Pumpkin puree - 2 cups
• Granulated sugar - ¾ cup
• Brown sugar - ¼ cup
• Ground cinnamon - 1 teaspoon
• Ground ginger - ½ teaspoon
• Ground nutmeg - ¼ teaspoon
• Salt - ½ teaspoon
• Eggs - 2 large
• Evaporated milk - 1 can (12 oz)
• Pie crust - 1 (9-inch)
• Heavy cream - 1 cup
• Vanilla extract - 1 teaspoon
• Powdered sugar - 2 tablespoons
• Ground cloves - 1/8 teaspoon

Instructions

1. 1.

   Preheat the oven to 220°C (425°F).

2. 2.

   In a large bowl, mix together pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.

3. 3.

   Beat in the eggs, followed by the evaporated milk, until smooth.

4. 4.

   Pour the pumpkin mixture into the pie crust.

5. 5.

   Bake in the preheated oven for 15 minutes.

6. 6.

   Reduce the oven temperature to 180°C (350°F) and continue baking for 40-50 minutes, or until a knife inserted into the center comes out clean.

7. 7.

   Let the pie cool on a wire rack.

8. 8.

   For the spiced cream, whip the heavy cream with vanilla extract and powdered sugar until soft peaks form.

9. 9.

   Fold in the ground cloves.

10. 10.

    Serve the pie with a dollop of spiced cream on top.

Nutritional Facts