INGREDIENTS
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.)
- 1 can (12 fl. oz.), (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
COOKING TIME: 55 MINUTES
DIRECTIONS
- MIX sugar, cinnamon, salt, ginger and cloves in small bowl.
- Beat eggs in large bowl.
- Stir in pumpkin and sugar-spice mixture.
- Gradually stir in evaporated milk.
- POUR into pie shell.
- BAKE in preheated 425° F oven for 15 minutes.
- Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
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