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1 serving
Original recipe yields 1 serving
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
15- ounce can 100% pure pumpkin
12- ounce can evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream
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Let's Make It
1
Mix sugar, salt, cinnamon, 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.
2
Bake in preheated 425-degrees F oven for 15 minutes.
3
Reduce temperature to 350 degrees F; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
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