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Pumpkin Pie


  • 1 Single unbaked 9 in. pie crust, refrigerated or homemade
  • 2 eggs
  • 15 oz solid pack pumpkin
  • 3/4 cup granulated sugar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 10 oz Undiluted Evaporated Milk


6-8 servings.


Step 1

Preheat oven to 425°F. Place crust in pan; press in bottom and up sides of pan. Trim edges. Prick bottom with a fork. Bake crust for 7-8 minutes. Beat eggs lightly in large bowl. Stir in remaining ingredients in order given. Pour into pie crust and place pan on preheated heavy duty baking sheet. Bake for 15 minutes at 425°F. Reduce temperature to 350°F, bake 50-55 minutes or until knife inserted in center comes out clean. Cool on wire rack.