 | | Directions |
- Preheat oven to 425 degrees.
- Mix filling ingredients until smooth. Pour in unbaked pie shell.
- Bake 15 minutes. Lower temperature to 350 degrees and continue baking about 35 minutes or until custard is firm.
- Cool on a wire rack.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Container: 9-inch pie plate
|  | | Ingredients | | - | | 1 cup sugar |
| - | | 1/2 teaspoon salt |
| - | | 1 1/2 teaspoons cinnamon |
| - | | 1/2 teaspoon nutmeg |
| - | | 1/2 teaspoon ginger |
| - | | 1/2 teaspoon allspice |
| - | | 1/2 teaspoon cloves |
| - | | 1 1/2 cups pumpkin (or 15 oz. can of pumpkin) |
| - | | 1 2/3 cups evaporated milk (12 oz. can) |
| - | | 2 eggs |
| - | | 9-inch single pie shell, unbaked |
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