Ingredients
- 1 15-oz can Libby’s pumpkin
- 1 12-oz can evaporated milk
- 3/4 cup sugar
- 1 tsp. cinnamon
- 1 pinch of salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 2 eggs
- 1 Pillsbury pie crust
- Ground nutmeg
Instructions
- Mix the sugar, cinnamon, salt, ginger and cloves in a small bowl.
- Beat the eggs in large bowl.
- Stir in the pumpkin and sugar-spice mixture.
- Gradually stir in the evaporated milk. Pour into the pie shell
- Sprinkle nutmeg on top.
- Cover the edges with a “crust protector” and bake for 15 minutes at 425 degrees.
- Reduce the temperature to 350 degrees and bake for 40-50 minutes until an inserted knife near the center. Refrigerate.
Recipe from
Kinsley Family Cookbook
Image courtesy of TheRecipeRebel.com
Image courtesy of RecipeTeacher.com
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