Pumpkin Pie II

| Dessert | American cuisine | Holiday

Category: Dessert  ·  Serves 8

Ingredients

• ¾ cup (180 g) granulated sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz / 425 g) pumpkin
• 1 can (12 fl oz / 350 ml) evaporated milk
• 1 unbaked 9-inch pie shell
• Whipped cream

Instructions

1. Preheat oven to 425°F (210°C)
2. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.
3. Pour into the unbaked pie shell.
4. Bake at 425°F (210°C) for 15 minutes. Reduce temperature to 350°F (180°C), and bake for 40–50 minutes or until knife inserted near center come out clean.
5. Cool on wire rack for 2 hours.
6. Top with whipped cream before serving.

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