Pumpkin Pie Recipe

Pumpkin Pie

3/4 cup granulated sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) pumpkin puree
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep dish pie shell
Whipped cream (optional)

Preheat oven to 425
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 F and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves.
Do not freeze, as this will cause the crust to separate from the filling.

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