Pumpkin Pie

 

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.) pumpkin pure
• 1 can (12 fl. oz.) evaporated milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell (see pie crust recipe)
• Whipped cream (optional)

Directions

1.  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.
2. Pour into pie shell.
3. 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. If crust begins to brown too quickly, cover with aluminum foil. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.