Ingredients
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
¾ cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 eggs
1 ¾ cups (15-ounce can) Pure Pumpkin
1 ½ cup evaporated milk
Directions
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425F oven for 15 minutes. Reduce temperature to 350F; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or chill. (do not freeze as this will cause crust to separate from filling)
For 2 shallow pies, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425F oven for 15 minutes. Reduce temperature to 350F; bake for 20-30 minutes or until pies test done.