Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 15 minutes
- 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
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.