Pumpkin pie
Nb persons: 0
Yield:
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Total time:
Source:
| 1 1/2 c. | Sugar. 1 can, (29 oz.) pumpkin |
| 1 tsp. | Salt. 2 cans, (12 oz) evaporated milk |
| 1 tsp. | Ground Ginger. 2 unbaked 9 inch, (4 c. Volume) pie crust |
| 2 tsp. | Ground cinnamon |
| 1/2 tsp. | Cloves |
| 4 large | eggs |
Mix sugar, salt, cinnamon, Ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shells.
Bake in preheated 425* F. Oven for 15 minutes. Cover crust edge with foil. Reduce temperature to 350*F; bake 40-50 minutes. Cool on rack for 2 hours.
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