This pie recipe is easy and terrific! It would be even better to use my pumpkin puree recipe instead of canned.
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla
1 Tablespoon flour
2 eggs
1 3/4 cup pumpkin puree
1 12 fluid ounce can Evaporated Milk
1. Preheat oven to 425 degrees F.
Into a mixing bowl measure out sugar and salt
Add cloves and stir the mixture together
Add to the mixture and stir to combine
Add the pumpkin. You can use my pumpkin puree recipe here or add canned pumkpin
Gradually add the evaporated milk. The mixture will be soupy
Pour into pie shell. You can find a very easy yet flakey pie crust recipe here
Bake for 15 minutes. 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 for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)