3/4 cup sugar
1/2 teaspoon salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
Mix sugar, salt, cinnamon, 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 (9 inch, deep). Bake at 425 degrees for 15 minuets. Reduce temperature to 350 degrees and bake 40-50 minutes longer or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate
No comments:
Post a Comment