• 3/4 cup Granulated sugar
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground ginger
• 1/4 teaspoon Ground cloves
• 2 Eggs large
• 1 can (12 oz) Evaporated milk
• 1 Unbaked 9 inch deep dish pie shell
• Whipped cream optional
• 1 can (15 oz) Pure Pumpkin Puree

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. 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.
NOTES:

1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425? F. oven for 15 minutes. Reduce temperature to 350? F.; bake for 20 to 30 minutes or until pies test done.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.

by Pak101.com (few years ago!) / 1015 views