Ingredients:3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) pure pumpkin (Libby’s or organic from Whole Foods)1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell (I like Pillsbury pie crust in the red box that you unroll)
Whipped cream with a sprinkle of cinnamon on top (optional)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) pure pumpkin (Libby’s or organic from Whole Foods)1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell (I like Pillsbury pie crust in the red box that you unroll)
Whipped cream with a sprinkle of cinnamon on top (optional)
Directions:
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.POUR into pie shell.
Bake in preheated 425° F oven for 15 minutes (cover pie crust with tin foil). Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean (I usually remove the foil and put on leaf cut-outs in the last 15 minutes – cut-outs are made from the other roll of Pillsbury crust).
Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
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