Instructions
- Preheat oven to 425ºF. Grease a 9″ glass pie pan. Combine the sugar, cinnamon, salt, ginger, ground cloves, and pumpkin. Add in the eggs and evaporated milk. Stir until combined.
- Pour the mixture into the pie pan. Bake at 425º for 15 minutes. Then lower the temperature to 350ºF and bake for another 30 minutes.
Notes
Chef’s tip: Make it dairy free with sweetened condensed coconut milk. Bring 1 can of coconut milk to a boil. Whisk in 4 tbsp of honey or maple syrup Simmer for 25-30 minutes. Store in fridge 5-7 days.
