| Ingredients | Image |
1 9-inch pie crust ¾ cup white sugar (or 1/2 c brown and 1/4 c white sugar 1 tsp ground cinnamon ½ tsp salt ½ tsp ground ginger ¼ tsp ground cloves ¼ tsp ground nutmeg 2 eggs 1 15 ounce can pumpkin puree 1 12 ounce can evaporated milk 1 tsp vanilla extract |
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1
Preheat oven to 425º F.
2
Combine dry ingredients in small bowl.
3
Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
4
Pour into pie shell. Bake for 15 minutes.
5
Reduce temperature to 350º F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
6
Cool for 2 hours before serving.
7
Serve with whipped cream.
Ingredients
1 9-inch pie crust
¾ cup white sugar (or 1/2 c brown and 1/4 c white sugar
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
2 eggs
1 15 ounce can pumpkin puree
1 12 ounce can evaporated milk
1 tsp vanilla extract