Ingredients
- 3/4 cup sugar shopping list
- 1/2 tsp. salt shopping list
- 1 tsp. ground cinnamon shopping list
- 1/2 tsp. ground ginger shopping list
- 1/4 tsp. ground cloves shopping list
- 2 large eggs shopping list
- 1 can (15 oz.) pumkin shopping list
- 1 can (12 oz.) evaporated milk shopping list
- 1 unbaked 9 inch (4 cup volume) deep dish pie shell shopping list
How to make it
- Mix sugar, salt, cinnamon, ginger and cloves ina a small bowl
- Beat eggs in another bowl
- Stir pumpkin and sugar-spice mixture into eggs
- Gradually stir in evaporated milk
- Pour into pie shell
- Bake in oven at 425F for 15 minutes
- Reduce temperature to 350F and bake for 40-50 minutes or until knife inserted near center comes out clean
- Cool on wire rack for 2 hours
- Serve immediately or refrigerate
- ***Note:
- If using metal or foil pans, bake on preheated heavy duty baking sheets
- 1 3/4 tsp. pumpkin pie spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different
- Do not freeze as this will cause the crust to separate from the filling
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