1 1/2 c. canned pumpkin 3/4 c. sugar 1/2 tsp. salt 1 tsp. ground cinnamon 1/4 tsp. ground ginger 1/4 tsp. ground cloves 2 slightly beaten eggs 1- 14 1/2 oz. can (1 2/3 c.) evaporated milk 1 9' unbaked pie crust
Combine pumpkin, sugar, salt, cinnamon, ginger and cloves. Blend in eggs. Stir in evaporated milk. Pour into pie crust. Bake in 425º oven for 15 minutes. Reduce oven temperature to 350º and bake 45 minutes more or till knife inserted just off-center comes out clean.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.