A delightful twist on the classic pumpkin pie, featuring a smooth custard base and a medley of warm spices.
Preheat your oven to 425°F (220°C).
Preheating ensures the pie starts cooking immediately, helping to set the crust.
In a large mixing bowl, whisk together the pureed pumpkin, eggs, and brown sugar until smooth.
Whisking thoroughly prevents lumps and ensures a smooth filling.
Add the cinnamon, ginger, clove, nutmeg, vanilla extract, and evaporated milk to the mixture, and whisk until well combined.
Using freshly grated nutmeg enhances the flavor of the pie.
Pour the filling into the pre-made pie crust placed in a pie dish.
Place the pie dish on a baking sheet to catch any spills.
Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes.
The initial high temperature helps set the filling.
Reduce the oven temperature to 350°F (175°C) and continue baking for 30-40 minutes, or until a knife inserted into the center comes out clean.
Check the pie periodically to avoid overcooking.
Remove the pie from the oven and let it cool on a cooling rack.
Cooling allows the filling to set properly before serving.
Slice and serve the pie with a dollop of whipped cream or your favorite topping.
Add a sprinkle of cinnamon on top for a decorative touch.
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