Pumpkin Pie Recipe
Recipe: https://recipestripper.com/recipes/13e5a4b5-6062-4c45-a2f0-590e82a8d3cb
Original source: https://tastesbetterfromscratch.com/pumpkin-pie-with-caramel-pecan-topping/
Recipe image: https://tastesbetterfromscratch.com/wp-content/uploads/2022/10/PumpkinPie2-2.jpg

The BEST Pumpkin Pie recipe is perfect in every way, and you can choose to serve it with a simple homemade caramel pecan topping that takes it over the top!
Yield: 12
Prep time: PT30M
Cook time: PT65M
Total time: PT95M

Ingredients
- 1 9-inch Homemade pie crust (, or store-bought, deep dish, unbaked)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15 ounce can canned pumpkin (or fresh pumpkin puree)
- 12 ounce can evaporated milk

Instructions
1. Preheat oven to 425 degrees F.
2. In a large bowl beat the eggs and pumpkin together.  In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
3. Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell*.
4. Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle.  The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
5. Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.