A delightful twist on the traditional pumpkin pie, featuring a rich blend of spices and a creamy texture.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the sugar, cinnamon, ginger, nutmeg, salt, and flour.
Mixing the dry ingredients first ensures even distribution of spices.
Add the pumpkin puree, condensed milk, and eggs to the bowl, and whisk until smooth.
Whisk gently to avoid incorporating too much air, which can cause cracks.
Pour the filling into the unbaked pie crust, spreading it evenly.
Tap the pie dish gently on the counter to release any air bubbles.
Bake the pie at 400°F for 15 minutes.
This initial high temperature helps set the crust.
Reduce the oven temperature to 350°F (175°C) and continue baking for 45 minutes, or until a knife inserted into the center comes out clean.
Check the pie 5 minutes before the end of baking to prevent overcooking.
Let the pie cool completely before serving.
Cooling allows the filling to set properly, making slicing easier.
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