Ingredients
– 400 ml canned pumpkin
– 100 g brown sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 tsp salt
– 2 large eggs
– 120 ml evaporated milk
– 1 tsp vanilla extract
– 1 pre-made pie crust
Method
1. Preheat the oven to 220 degrees Celsius.
2. In a bowl, mix together the canned pumpkin, brown sugar, cinnamon, nutmeg, ginger, and salt.
3. Add the eggs one at a time, then pour in the evaporated milk and vanilla extract. Stir until smooth.
4. Pour the pumpkin mixture into the pre-made pie crust.
5. Bake for 15 minutes, then lower the temperature to 180 degrees Celsius and bake for an additional 30 to 40 minutes.
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