Ingredients
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs (okay to use Egg Beaters or other whole egg substitute)
15 oz pumpkin
12 fl oz evaporated milk
1 unbaked deep dish pie shell (I buy frozen shells)
Directions
Mix together sugar, salt, cinnamon, ginger, and cloves
Beat eggs in large mixing bowl
Stir in pumpkin
Stir in dry ingredients
Gradually add evaporated milk
Pour into pie shell
Bake at 425F for 15 minutes
Reduce oven to 350F for another 40-50 minutes, until pie looks set.
Cool on rack for 2 hours.
Notes
If you are buying frozen pie shells at the store, inspect them carefully for damage. Do buy brands wrapped in opaque plastic where you cannot see if the shell has broken.
I prefer pumpkin pie cold, the next day.
Tatiana likes cold pumpkin pie, too, but with whipped cream.
The kittens like the pie and the whipped cream but not the pie crust.
This recipe can also be found here.
