A delightful twist on the classic pumpkin pie, this recipe offers a low-sugar option without compromising on flavor.
Preheat your oven to 425°F (220°C).
Preheating ensures the pie bakes evenly from the start.
In a mixing bowl, whisk together the eggs, pumpkin puree, sweetener, salt, cinnamon, ginger, and clove until smooth.
Whisking thoroughly ensures the spices are evenly distributed.
Gradually stir in the evaporated milk until fully incorporated.
Adding the milk slowly helps maintain a smooth mixture.
Pour the mixture into the pie crust placed in a pie dish.
Ensure the crust is evenly placed in the dish to avoid uneven baking.
Bake the pie at 425°F (220°C) for 15 minutes.
The initial high temperature helps set the crust.
Reduce the oven temperature to 350°F (175°C) and continue baking for 45 minutes, or until the filling is set.
Check for doneness by inserting a knife in the center; it should come out clean.
Allow the pie to cool completely before serving.
Cooling helps the filling set properly for clean slices.
Serve with a dollop of whipped cream or your favorite topping.
Adding a garnish enhances the presentation and flavor.
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