Pumpkin Pie

[DesertRose]

Pumpkin Pie

1 (9 inch/23 cm) unbaked deep dish pie crust
3/4 cup (177 mL) white sugar
1 teaspoon (5 mL) ground cinnamon
1/2 teaspoon (2.5 mL) salt
1/2 teaspoon (2.5 mL) ground ginger
1/4 teaspoon (1.2 mL) ground cloves
2 eggs
1 (15 ounce/444 mL) can 100% pure pumpkin
1 (12 fluid ounce/355 mL) can evaporated milk

DIRECTIONS:
1.   Preheat oven to 425 degrees F/220 degrees C.
2.   Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3.   Bake for 15 minutes. Reduce temperature to 350 degrees F/180 degrees C; 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.)