Ingredients
1 can (425 g) of pumpkin puree
1 cup of milk
2 large eggs
3/4 cup of sugar
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1/4 teaspoon of salt
1 tablespoon of cornstarch
Method
Preheat the oven to 180°C. Grease a pie dish with a little oil or butter.
In a large mixing bowl, whisk together the pumpkin puree, milk, eggs, and vanilla extract until smooth.
Add the sugar, cinnamon, ginger, nutmeg, salt, and cornstarch to the mixture. Stir until fully combined.
Pour the mixture into the prepared pie dish. Bake in the oven for about 45 minutes, or until a toothpick comes out clean.
Let the pie cool for a bit before serving. Enjoy with whipped cream if you like!
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