Preparation starts with placing your unbaked deep-dish pie crust on a baking sheet. This makes it easier to handle and I don’t have to worry about spilling it over or it dripping to the oven. If you are using one of those commercialista pasta, it is good to let the crust soften slightly before the addition of the filling.

In another bowl just mix together sugar, cinnamon, salt, ginger and cloves. Stir this well in order to mix the spices well throughout the preparation. This is the complementary taste that makes the pie warm and festival because of this spice blend.

In a large bowl, mix the eggs slightly; do not whip the eggs. Now add Libby’s Pure Pumpkin and the spice mixture. Stir until smooth and creamy. Gradually mix in the Nestle Carnation Evaporated Milk, ensuring the filling achieves a uniform consistency.

Place the mixture prepared from the pumpkin into the pie crust. It should be only partly filled to avoid spilling during the baking process but up to the brim it doesn’t mean that there should be a little space left for the food to expand. Skim the top with a spatula for a lovely flat, smooth appearance.

Set your oven for 425 degrees Fahrenheit 220 degrees Celsius. Bake the pie for 15 minutes. Decrease the temperature to 350°F/175°C and bake for an additional 40 to 50 minutes, or until the inserted knife near the centre comes out clean. After that, let it cool on wire rack before serving it.