Serving Size: 8 Prep Time: 10 min Cook Time: 60 min
INGREDIENTS:
3/4 cup; white sugar
1 tsp; ground cinnamon
1/2 tsp; salt
1/2 tsp; ground ginger
1/4 tsp; ground cloves
2 eggs
1 (15 oz) canned pumpkin
1 (12 fl oz) can of evaporated milk
DIRECTIONS:
Combine sugar, salt, cinnamon, 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°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. (Do not freeze, as this will cause the crust to separate from the filling.)
http://www.thanksgivingtips.com/recipes?id=359
