Ingredients
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) 100% Pure Pumpkin
1 can (12 fl oz) Evaporated Milk
1 unbaked 9-inch (4 cup volume) deep-dish pie shell
Preparation
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425 degree F oven for 15 minutes. Reduce temperature to 350 degrees F. Bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refridgerate.
NOTE: Do not freeze the pie, as this will cause the crust to separate from the filling.
