This takes a classic pumpkin pie recipe and adds both texture and flavor complexity. Easy enough for new bakers to follow, this delicious recipe will leave your friends and family in awe.

• Prep Time: 15 minutes
• Cooking Time: 55 minutes
• Cooling: 2 hours cooling
• Yields: 8 servings

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 2 large eggs
• 1 can (15 oz.) 100% Pure Pumpkin
• 1 can (12 fl. oz.) Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• 1/4 cup chopped pecans
• Whipped cream
• Vanilla ice cream

Preparation

Preheat oven to 425° F.

Combine the following ingredients: sugar, cinnamon, salt, ginger, cayenne and cloves in small bowl.

Next crack eggs in a small bowl checking and removing any shell pieces.

Place eggs in large bowl and beat until yolk and white is well combined.

Gradually add pumpkin followed by dry ingredient mixture.

Slowly mix in evaporated milk.

Very gently pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. After 15 minutes lower temperature to 350° F. Continue baking for 40 to 50 minutes or until a toothpick comes out clean after being inserted into the middle.

Cool on wire rack for 2 hours. Top with chopped pecans.

You can serve this pie or refrigerate. If refrigerating wait until just before serving to add nuts.

Serve with vanilla ice cream or fresh whipped cream!