First you find the best pie pumpkin and grow it from seed……………..No? Okay, here’s the easy way.
9 inch pie crust unbaked. (Pie Crust Recipe)
2 cups pumpkin puree (or one can of pumpkin)
1 can evaporated milk (12 oz)
3/4 cup sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon lemon zest
1 teaspoon hazelnut extract
Sounded familiar till the last two things didn’t it? Trust me it’s better.
Preheat oven to 425 degrees F. Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs lightly in a large bowl. Stir in pumpkin, sugar, and pumpkin spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve with ice cream or whip cream and enjoy!