Add two eggs to a large bowl.
Beat the eggs a bit - no need to go crazy here.
Now add every lovely bit of pumpkin from the can to the eggs. Use a spatula so you don't waste any!
Use your whisk to combine the mixture thoroughly.
Now add 3/4 cup sugar. And in case you care, I just bought a set measuring cups that have a 2/3 cup and a 3/4 cup measuring cups! Jealous???
Stir it to get a little swirl for the heck of it, and then do some serious stirring to get everything combined.
Now time for your can of evaporated milk (1 2/3 cups evaporated milk). Pour it in and whisk it all together to finish your filling.
Pour the filling into your pie crust and bake at 425 degrees for 15 minutes and then 350 degrees for 30-40 minutes if you use two crusts or 45-50 minutes if you use one crust. I made a shortbread crust that was really short (a short shortbread haha), so we did one pie and two big ramekins (sans crust). You can be flexible here.
Here it is all baked to perfection. The ramekins got a little toasted, but you couldn't taste a difference.
YUM - come to momma!
2 eggs, slightly beaten
1 can pumpkin (16 oz.)
3/4 c. sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon ground cloves
1 2/3 cups evaporated milk (1 can)
1 unbaked deep dish pie shell (or 2 regular sized ones)
Mix filling ingredients in above order using whisk. Pour into pie shell. Bake in preheated 425 degree oven for 15 minutes, then reduce temperature to 350 degrees and continue baking - for 2 regular shells 30-40 minutes or for 1 deep dish - 45-50 minutes. Bake until knife inserted in center of filling comes out clean. Serve warm of cold out of the fridge. Whipped cream is a must!