- 1 (9-inch) pie crust (store-bought or homemade)
- 1/4 cup powdered dehydrated pumpkin
- 2 cups boiling water
- 1 (12-ounce) can evaporated milk
- 1 cup sugar
- 3 large eggs
- 1 teaspoon coarsely ground dehydrated ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Preheat the oven to 350°F. Fit the crust into a 9-inch pie plate.
- In a small heatproof bowl, whisk the pumpkin and boiling water together, cover, and let sit for 20 minutes, stirring a few times, to rehydrate into a thick puree.
- In a blender, combine the evaporated milk, sugar, eggs, ginger, cinnamon, cloves, nutmeg, and pumpkin puree and blend until smooth. Pour the filling into the crust and bake until the crust turns a golden brown and the filling firms up, about 50 minutes.
- Let cool on a wire rack, then cover with plastic wrap and refrigerate until chilled.