Pumpkin Pie with Whipped Cream

• 1 unbaked 9-inch pie crust
• 1 can (15 oz) pure pumpkin puree
• 1 can (12 oz) evaporated milk
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup whipped cream for serving

Instructions

1. 1

   Preheat oven to 425°F (220°C). Place the unbaked pie crust in a 9-inch pie dish and crimp the edges.

2. 2

   In a large bowl, whisk the eggs slightly. Add the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves. Whisk until smooth.

3. 3

   Gradually stir in the evaporated milk until well combined.

4. 4

   Pour the mixture into the pie shell.

5. 5

   Bake for 15 minutes at 425°F (220°C).

6. 6

   Reduce oven temperature to 350°F (175°C) and bake for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean.

7. 7

   Cool on a wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.