Ingredients for 8 servings
3/4 Cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 stp ground cloves
2 large eggs
1 15 oz can canned pumpkin
1 12 oz can evaporated milk
1 pie crust
whipped cream
Directions
Mix sugar, cinnamon, salt, ginger and cloves in small bowl.
Beat eggs in large bowl.
Stir in the pumpkin and sugar-spice mixture to the bowl with the eggs.
Gradually stir in evaporated milk.
Pour into prepared crust.
Bake in a preheated 425° F oven 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 for 2 hours.
Serve immediately or refrigerate.
Top with whipped cream before serving.
Beat eggs in large bowl.
Stir in the pumpkin and sugar-spice mixture to the bowl with the eggs.
Gradually stir in evaporated milk.
Pour into prepared crust.
Bake in a preheated 425° F oven 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 for 2 hours.
Serve immediately or refrigerate.
Top with whipped cream before serving.
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