Sarah Marshall, Hons BSc., CPT
Estimated times: Preparation – 12 min. / Cooking – 50min. / Yields - 8
- ¾ cup granulated sugar
- ½ tsp. Salt
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- 2 large eggs
- 1 can (15oz.) pure pumpkin
- 1 can (12fl. oz.) evaporated milk
- 1 unbaked 9-inch deep-dish pie shell
- whipped cream
Directions: PREHEAT oven to 425 degrees F
COMBINE sugar, cinnamon, salt, ginger, and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
BAKE for 15 minutes. Reduce temperature to 350 degrees 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.