– ¼ cup granulated sugar sugar – ¼ cup lightly packed brown sugar – ½ teaspoon ground cinnamon – ¼ teaspoon salt – ⅛ teaspoon ground ginger – ⅛ teaspoon ground nutmeg – Pinch of ground cloves – 1 large egg – 1 cup pumpkin puree – 2 teaspoons vanilla extract – ⅔ cup evaporated milk – 1 6-inch unbaked deep-dish pie crust – Whipped cream
Combine granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Whisk until well-mixed and no lumps remain.
In a medium bowl, add the egg and beat lightly. Add the pumpkin puree, sugar and spice mixture, and vanilla extract.
Whisk until well-combined.
Slowly whisk in the evaporated milk until mostly combined. Switch to a rubber spatula and finish mixing, being sure to scrape the bottom and edges of the bowl.
Pour pumpkin pie mixture into your prepared pie crust and place pie on a baking sheet.
Bake until the pie is set at least an inch and a half from the crust. Cool for 2 hours, slice, serve, and enjoy!