Classic Pumpkin Pie

• 1 unbaked 9-inch deep-dish pie crust (store-bought or homemade)
• 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
• 1 (12 oz) can evaporated milk
• 2 large eggs
• 3/4 cup sugar (or packed brown sugar)
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• Whipped cream, for serving

1. 1Heat the oven to 425°F and set the crust on a baking sheet.
2. 2Whisk the pumpkin, evaporated milk, eggs, sugar, spices and salt until smooth. Pour into the crust.
3. 3Bake 15 minutes, then lower the oven to 350°F and bake 35–45 minutes more, until the edges are set and the center still jiggles slightly.
4. 4Cool completely on a rack, at least 2 hours. It finishes setting as it cools. Serve with whipped cream.

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