Pumpkin pie

Ingredients

• 1 all-butter pie crust, refrigerated or frozen
• 1 (15 oz) can pumpkin puree
• 3/4 cup brown sugar
• 2 large eggs
• 1 (12 oz) can evaporated milk
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 cup heavy cream
• 1 tbsp sugar

Steps

1. Heat the oven to 425 °F with a rack in the lower third.
2. Press the crust into a 9-inch deep-dish pie plate and crimp the edge.
3. Whisk together the pumpkin, brown sugar, eggs, evaporated milk, spices and salt until smooth.
4. Pour the filling into the crust.
5. Bake for 15 minutes. Lower the oven to 350 °F and bake for 35 to 40 minutes more, until a knife inserted near the center comes out clean (160 °F).
6. Let the pie cool on a rack for at least 2 hours.
7. Whip the cream with the sugar to soft peaks and serve with the pie.

Make ahead: Bake it up to 2 days ahead and keep it covered in the fridge once it has cooled.