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Ingredients

1 pastry for a 9-inch pie crust 2 cups peeled chopped pumpkin 1 (14 ounce) can sweetened condensed milk 2 eggs 4 teaspoons light brown sugar ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ⅓ cup chopped pecans

Nutrition Info

338.1 calories carbohydrate: 42 g cholesterol: 63.2 mg fat: 16.3 g fiber: 1.5 g protein: 7.6 g saturatedFat: 5.3 g servingSize: - sodium: 197.6 mg sugar: 29.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 425 degrees F (220 degrees C). Press pie crust into a 9-inch pie pan.
Whisk pumpkin, sweetened condensed milk, and eggs together in a bowl until smooth, about 30 seconds. Add light brown sugar, nutmeg, cinnamon, and ginger, whisk until evenly combined. Pour mixture into prepared pie crust. Sprinkle pecans over filling.
Place pie on a baking sheet and cover pie with a sheet of aluminum foil.
Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and remove aluminum foil. Roll aluminum foil into a flattened tube-shape and cover crust with aluminum foil. Bake for 30 minutes. Remove aluminum foil and bake until pie is set in the middle and crust is lightly browned, about 5 more minutes.

1 9-inch pie

I was out of evaporated milk so I came up with a different recipe. I hope you enjoy it.