Pumpkin Pie

  • Cook Time: 1 hour
  • Servings: 1 pie
  • Rating:

Ingredients

  • 2 eggs, slightly beaten
  • 1 (16 ounce) can solid pack pumpkin
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 (12 ounce) can evaporated milk
  • 1 (9-inch) unbaked pie crust*

Directions

Combine filling ingredients in order given; pour into pie crust. Bake in a preheated 425-degrees F oven for 15 minutes. Reduce temperature to 350-degrees F. Bake an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool; garnish, if desired, with whipped topping.

* If using shallow frozen pie crusts, this recipe makes two pies. To bake them, preheat cookie sheet while preheating oven to 425-degrees F. Bake for 15 minutes. Reduce temperature to 350-degrees F, then bake an additional 20 to 30 minutes or until pie tests done.