PIE CRUSTS

• 1 pie crust, blind baked for 15 minutes 
  

PIE FILLING

• 1 (15-ounce/445 ml) can pumpkin purée (not pie mix)
• 1 (14-ounce/415 ml) can sweetened condensed milk
• 2 large eggs
• 2 teaspoon (10 ml) ground cinnamon
• ¼ teaspoon (2.5 ml) ground nutmeg
• 1 teaspoon (5 ml) ground ginger
• ⅛ teaspoon (.625 ml) ground cloves
• ½ teaspoon (2.5 ml) fine salt
• 1 teaspoon (5 ml) vanilla
  

Preheat the oven to 350°F/100°C.

Prepare your pie crusts and set aside.

In a large bowl combine pumpkin puree, sweetened condensed milk, eggs, spices and vanilla.  Whisk until smooth.  Pour the pie mixture into the blind baked pie crust.

Place the pie on a baking sheet and bake for 50 - 60 minutes.  The pie will be cooked when the top starts to puff up and the filling is set but still jiggles slightly in the center. 

Remove pie from the oven and place on a wire rack to cool.  Serve with whip cream.