Categories: Desserts, Thanksgiving

Ingredients

• 1 1/2 C Pumpkin Puree (1 large can)
• 3/4 C Sugar
• 1/2 tsp Salt
• 1/2 tsp Ginger
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/4 tsp Cloves
• 3 Eggs, slightly beaten
• 1 1/4 C Milk
• 1 6oz can (3/4 C) Evaporated Milk
• Unbaked pie crust

Directions

1. Preheat oven to 450

2. Thoroughly combine pumpkin, salt, sugar & spices

3. Put towel over mixture after next step to prevent splattering

4. Add eggs, milk & evaporated milk & beat well

5. Pour into crust & bake for 10 minutes

6. Reduce heat to 425 and bank 45 minutes until set in the middle (slight jiggle) and knife inserted in middle comes out clean.

7. Cool at room temperature before refrigerating to prevent cracking.

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