Mix sugar, cinnamon, salt, ginger and cloves in small bowl.
Beat eggs in large bowl. Stir in pumpkin and sugar-spice
mixture. Gradually stir in evaporated milk.
Pour into pie shell
Bake in preheated 425 degree oven for 15 minutes. Reduce
temperature to 350 degrees, bake for 40 to 50 minutes or until
knife inserted near center comes out clean
.
Cool on wire rack for 2 hours. Refrigerate. Top with whipped
cream.
Originally Submitted
7/28/2015
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