Prep Time: 25 minutes
Cook Time: 50 minutes
Ingredients:
- 1 unbaked 9-inch deep-dish pie shell
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon*
- 1/2 teaspoon ginger*
- 1/4 teaspoon cloves*
- 2 large eggs
- 1- 15 ounce can pure pumpkin**
- 1- 12 ounce can evaporated milk
Preparation:
Preheat oven to 425° F. Combine sugar, salt, cinnamon, ginger and cloves in small bowl with wire whisk. Beat eggs lightly in large bowl. Stir in pumpkin and dry mixture. Gradually stir in milk. Pour into pie shell.Bake for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack. Store in refrigerator.
*If you don't have all of the spices, you can use all cinnamon or nutmeg. You can also substitute 1-3/4 t. pumpkin pie spice for the three spices.
Not pumpkin pie filling.
