Delicious Bangin Breakfast Potatoes recipe – Discover the secret to perfect crispy spuds in the morning!

1 9-inch Homemade pie crust (, or store-bought, deep dish, unbaked)

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

15 ounce can canned pumpkin (or fresh pumpkin puree)

12 ounce can evaporated milk

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Step: Preheat oven to 425 degrees F.
Step: In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
Step: Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell*.
Step: Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
Step: Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.

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