A smooth, full-bodied pie irresistible for the holidays!
- 3/4 cup white sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 15 oz pumpkin 1 can
- 10 oz evaporated milk 1 can
- 1 9 inch unbaked pie crust
Preheat oven to 425 degrees.
Mix sugar and spices in medium bowl.
Whisk eggs and pumpkin in separate bowl.
Slowly add evaporated milk to the pumpkin mixture, stirring continuously.
Add pumpkin to sugar mixture. Mix well.
Gently pour into unbaked pie crust.
Bake at 425 for 15 minutes, then down temperature to 350 for 45 minutes.
Let cool for 2 hours.
Slice and top with whipped cream.