Ingredients
2 eggs, slightly beaten
1-3/4 cups pumpkin puree (1 can)
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1-2/3 cups evaporated milk (1 12-oz can)
1 9" pie crust, unbaked
Preparation
Preheat oven to 425°F. Mix all ingredients. Pour into pie crust. Bake at 425°F for 15 minutes, then reduce temperature to 350°F and bake for 45 more minutes or until a toothpick inserted in center comes out clean.
