Instructions

1. 1

   Preheat oven to 425°F. Have pie crust ready in pan.

   • 💡Blind bake 10 min for crisper bottom
   • 💡Shield edges with foil
2. 2

   Whisk eggs in large bowl. Add pumpkin and mix well.

   • 💡Room temp eggs blend better
   • 💡No lumps in pumpkin
3. 3

   Add sugar, spices, and salt. Gradually stir in evaporated milk.

   • 💡Taste and adjust spices
   • 💡Mix until just smooth
4. 4

   Pour into crust. Bake 15 minutes at 425°F.

   • 💡Leave 1/4 inch space at top
   • 💡Filling will puff up
5. 5

   Reduce to 350°F, bake 40-50 minutes until center jiggles slightly.

   • 💡Knife inserted should come out clean
   • 💡Don't overbake
6. 6

   Cool completely on wire rack. Chill before serving.

   • 💡Takes 2-3 hours to set
   • 💡Best made day ahead