If you need a pie crust, make this one from Pioneer Woman:
For 1 9" pie crust:
1¼ cup all purpose or pastry flour
½ teaspoon salt
2 teaspoons sugar (for a fruit pie, omit sugar for a savory pie)
½ cup cold butter, cut into chunks
1/8 cup cold water
Pulse everything but butter and water. Cut butter into chunks, drop into blender, and pulse until chunky. Add water and mix in by hand. Roll out and bake away.
For the pie filling:
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz.)(1-7/8 cups) 100% pure pumpkin
1 can (12 fl. oz.) evaporated milk or make your own*
1 unbaked 9" deep-dish pie shell
Whipped cream (optional)
Mix sugar, cinnamon, salt, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into the pie shell.
Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
*If you don't have evaporated milk on hand, you can create a substitute.
1. 1 1/4 cups of water and 1 cup powdered milk equal 1 12oz can of evaporated milk.
2. 1½ cups of cream or half and half for the evaporated milk.
3. You can also use milk (any kind from whole to skim); when doing so, add 1 tablespoon cornstarch in with the sugar and spices to help the pie set up.
4. Lactose-free milks or vanilla almond milk can also be used, but again, add 1 tablespoon cornstarch. You'll also need to cut back a little on the sugar in the recipe because vanilla almond milk and some of the lactose-free milks are sweeter than evaporated milk.