– ½ cup granulated sugar sugar – ½ cup lightly packed brown sugar – 1 teaspoon ground cinnamon – ½ teaspoon salt – ¼ teaspoon ground ginger – ¼ teaspoon ground nutmeg – Pinch to ⅛ teaspoon ground cloves – 2 large eggs – 1 15-ounce can pumpkin puree – 1 tablespoon vanilla extract – 1 12-ounce can evaporated milk – 1 9-inch unbaked deep dish pie crust
Whisk together granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves until well-mixed and no lumps remain.
In a large bowl, lightly beat eggs. Add pumpkin puree and the sugar and spice mixture.
Whisk until well-combined.
Drizzle in the evaporated milk while whisking gently.
Pour mixture into prepared pie crust.
Bake until the pie is set at least two inches from the crust but the center still wobbles slightly. Cool for at least 2 hours, and enjoy!