Pumpkin Pie

  • 1 unbaked 9-inch deep dish pie shell (4-cup volume); refrigerated, frozen or homemade
  • 2 eggs
  • 1 can (16 ounces) Solid Pack Pumpkin
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 can (12 fluid ounces) undiluted Evaporated Milk

    • Prepare pie shell. Preheat oven to 425 degrees F. Beat eggs lightly in large bowl. Stir in remaining ingredients in order given. Pour into pie shell (If using metal or foil pan, bake on preheated heavy-duty baking sheet).

    Bake for 15 minutes at 425 degrees F. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.

    Makes one 9-inch deep dish pie. For 2 shallow pies, substitute two 9-inch pie shells (2-cup volume). Bake in preheated 425 degree F. oven for 15 minutes. Reduce temperature to 350 degrees F; bake for 20 to 30 minutes or until pie tests done.

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