1 (425g) can pumpkin puree
200ml evaporated milk
2 eggs
150g brown sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
¼ tsp salt
1 pre-made pie crust
While making the filling, preheat the oven to 180°C to ensure even baking.
In a bowl, combine the pumpkin, milk, eggs, sugar, and spices. Whisk until everything is well combined and lump-free.
Fill the pie crust, then bake for 50 to 55 minutes. Bake until the center is firm but still somewhat wobbly after evenly filling the crust.
For a solid texture, allow the pie to cool fully before slicing and serving it with ice cream or whipped cream.