Pumpkin Pie
Posted on September 30, 2009
Ingredients:
9-inch one-crust pie shell (see recipe)
2 eggs
¾ cup sugar
2 cups pumpkin puree (see recipe)
1 can (12 ounces) evaporated milk
1 tsp. ground cinnamon
½ tsp. salt
½ tsp. ground ginger
¼ tsp. ground cloves
Directions:
Heat oven to 425˚. Prepare pastry. Beat egges slightly with hand beater; beat in remaining ingredients. Place pastry-lined pie plate on oven rack; pour in filling. Bake 15 minutes.
Reduce oven temperature to 350˚. Bake until knife inserted in center comes out clean, approx. 45 minutes longer. Refrigerate until chilled, at least 4 hours. Serves 8.
