Preheat your oven to 425°F. Lightly grease your pie plate or baking dish with softened butter or coconut oil.

In a large bowl, whisk 4 large eggs. Add 3 cups of pumpkin puree, 2 cups of brown sugar, 2 teaspoons of cinnamon, 1 teaspoon of nutmeg, ½ teaspoon of ground ginger, and ½ teaspoon of salt. Whisk until the mixture is smooth and the sugar is fully incorporated.

Slowly whisk in the evaporated milk. The batter will be thin – this is normal and ensures a silky custard.

Pour the filling into your prepared dish. Bake at 425°F for 15 minutes. This initial blast of heat helps set the edges of the crustless pie.

Reduce the oven temperature to 350°F. Continue baking for 30-35 minutes. The pie is done when a knife inserted near the center comes out clean and the internal temperature reaches 180°F. Note: The center should still have a slight ‘jiggle’ like Jell-O; it will firm up completely as it chills.

Remove from the oven and cool on a wire rack at room temperature for 2 hours. Cover and refrigerate for at least 4 hours (or overnight) to let the custard set properly for clean slicing.

Slice with a knife wiped clean between cuts. Top with fresh whipped cream or vanilla ice cream and enjoy!