 | | Directions |
- Mix sugar, salt, cinnamon, ginger and cloves in small bowl.
- Beat eggs in large bowl; stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
- Pour into pie shell. Bake at 425° for 15 minutes. Reduce temperature to 350° and continue baking for 40-50 minutes or until knife inserted in middle comes out clean.
- Cool for 2 hours.
|
|
|
Prep Time: 30 minutes
Cook Time: 1 hour
|  | | Ingredients | | - | | 3/4 cup sugar |
| - | | 1/2 teaspoon Salt |
| - | | 1 teaspoon cinnamon |
| - | | 1/2 teaspoon ginger |
| - | | 1/4 teaspoon cloves |
| - | | 2 eggs (Large) |
| - | | 2 cups pumpkin puree or 1 (15 ounce can of pumpkin) |
| - | | 1 can evaporated milk |
| - | | 1 unbaked pie shell (9-inch) |
| |
| |
