Servings:
makes one to two pies
Ingredients:
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 3/4 cups (15 ounce can) pumpkin
1 1/2 cups evaporated milk
Directions:
Combine sugar, salt, cinnamon, ginger and cloves
in small bowl.
Beat eggs lightly in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 degree F oven for 15 minutes.
Reduce temperature to 350 degrees F;
bake for 40 to 50 minutes or until knife inserted
near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or chill.
(Do not freeze as this will cause the crust to
separate from the filling.)
For 2 shallow pies, substitute two 9-inch (2-cup volume)
pie shells.
Bake in preheated 425 degree F oven for
15 minutes.
Reduce temperature to 350 degrees F;
bake for 20 to 30 minutes or until pies test done.