pie crust / 13.5 oz of pumpkin pulp / 12.5 oz condensed milk / 3.5 oz cane sugar / 3 eggs / 2 cloves / 1 spoonful corn starch / 1 spoonful grated ginger / 1 spoonful of cinnamon / butter / salt
Mix the sugar with the corn star, a pinch of salt, the ginger, cinnamon, cloves, the pumpkin pulp and the eggs. Whisk everything together and add the condensed milk. Pour the mixture in the pie crust. Put in the oven at 430 F for 10 minutes then lower to 355 F and cook for 30 additional minutes.