2 cups Pumpkin Puree
1, 12 oz. can of evaporated milk
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 tsp salt
2 eggs plus 1 egg yolk
2 tsps. cinnamon
1 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. lemon zest
1 homemade crust
Preheat your oven to 425° F.
Add sugars, salt, spices and lemon zest into bowl.
Beat the eggs and add them to the bowl of mixed ingredients.
Now add your homemade pumpkin puree!
Add in the can of evaporated milk and mix well.
Roll out your favourite homemade pie crust. Yeah. I know. I like my rolling pin too.
Line your pie plate with dough.
Fill with pumpkin pie filling.
Bake at 425°F for 15 minutes. Turn oven down to 350°F and bake an additional 40-50 minutes or until knife inserted near the centre comes out fairly clean. (if you wait until the knife comes out perfectly clean the pie will be overdone!)
Cool pie on wire rack for a couple of hours to allow pie to set completely.
Top with Maple Syrup Whipped Cream and enjoy!