A delightful twist on the classic pumpkin pie, featuring a creamy texture and a perfect balance of spices.
Preheat your oven to 425°F (220°C).
Preheating the oven ensures even cooking from the start.
In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, light brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt.
Mix the ingredients thoroughly to ensure a smooth filling.
Using an electric mixer, beat the mixture on medium speed for 2 minutes until well combined.
Beating the mixture adds air, making the filling lighter.
Pour the filling into the prepared pie crust placed in a pie dish.
Use a spatula to spread the filling evenly.
Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes.
The initial high temperature helps set the crust.
Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 50 minutes, or until a knife inserted in the center comes out clean.
Check the pie halfway through to ensure even baking.
Remove the pie from the oven and let it cool on a wire rack.
Cooling the pie allows the filling to set properly.
Slice the pie and serve as is or with a dollop of whipped cream.
For a decorative touch, sprinkle cinnamon on top of the whipped cream.
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