Pumpkin Pie


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 ounces or 1 3/4 cups) pure pumpkin
1 can (12 ounces) evaporated milk
1 unbaked 9 inch pie crust
whip cream if desired


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 evaporate milk.

Pour into prepared pie shell.

Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350; bake 40-50 minutes or until a knife inserted into the center comes out clean. Cool on a wire rack for two hours. Serve immediately or refrigerate.

1 3/4 tsp. pumpkin pie spice can be substituted for the cinnamon, ginger and cloves, however the taste may be slightly different.


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