"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
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.
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