1 can (15 oz.) pumpkin
1 can (14 oz.) sweetened condensed milk
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1 (9-inch) unbaked pie shell
Preheat oven to 425 degrees. In a large bowl, beat all ingredients together with a whisk or mixer. Pour into pie crust and bake for 10 minutes. Reduce heat to 350 degrees and bake for 30 minutes.
Source: Not exactly sure. I thought it came from Libby’s, but they use evaporated milk instead of condensed milk. I think the condensed milk gives it a richer texture and flavor. In any event, my husband says this is his favorite pumpkin pie recipe so I will keep doing it this way!