1/2 cup
granulated sugar
1/4 cup brown sugar1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
2 large eggs
2 cups pumpkin puree
1 can (12 fl. oz.) evaporated milk
Pie Crust
Whipped Cream
Directions
MIX sugar, cinnamon, salt, ginger and cloves in
small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
