Pioneer Woman Pumpkin Pie

Pie Filling

2 cups canned pumpkin puree or fresh pumpkin puree (not pumpkin pie filling)
14 oz can sweetened condensed milk
2 eggs
1 tablespoon vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup packed brown sugar

Directions

For the Pumpkin Pie: Preheat the oven to 425°F. Prepare 1 unbaked Perfect Pie Crust, rolled out and placed in a pie pan. Add the pumpkin puree to a large bowl. Pour in the sweet condensed milk. Add the eggs, the vanilla, the spices, and the brown sugar. Whisk until the mixture is perfectly smooth, then pour it into the prepared pie crust. Bake the pie for 15 minutes, then reduce the oven temperature to 350°F and bake for 40 minutes more. Watch the crust and make sure it doesn’t brown; lightly cover the pie with foil if it browns too quickly. Remove the pie from the oven when it’s no longer jiggly, then let it cool before serving. Serve on its own (delicious!) or with sweetened whipped cream (even more delicious!).