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Pumpkin Pie
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| 2 cups | pumpkin puree |
| 1 cup | milk |
| 1 cup | light cream |
| 1/2 cup | brown sugar |
| 1/2 cup | white sugar |
| 1 1/2 teaspoons | ground cinnamon |
| 1/4 teaspoon | salt |
| 1/2 teaspoon | ground nutmeg |
| 1/4 teaspoon | ground ginger |
| 1/4 teaspoon | ground cloves |
| 1 tablespoon | all-purpose flour |
| 2 | eggs, lightly beaten |
1 (9 inch) unbaked pie crust
Directions
Preheat oven to 450 degrees F (230 degrees C.)
In a large bowl, combine pumpkin puree, milk, cream, brown sugar and white sugar.
Mix in the cinnamon, salt, nutmeg, ginger and cloves.
Beat in the flour and eggs.
Pour filling into pie shell.
Bake for 10 minutes at 450 degrees F (230 degrees C) then reduce the temperature to 350 degrees F (175 degrees C) and bake for 50 minutes, or until filling has set.
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