Preheat oven to 425°F.
2 eggs, slightly beaten
1 can (16 oz.) solid pack pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups (1 tall can) undiluted Carnation, Evaporated Milk
1- 9 inch unbaked pie shell with high fluted edge
Mix filling ingredients in order given and pour into the pie shell. Bake 15 minutes. Reduce heat to 350 o and continue baking for an additional 45 minutes or until a knife inserted near the center comes out clean. Cool completely. Garnish, if desired, with whipped cream.
2 eggs, slightly beaten
1 can (16 oz.) solid pack pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups (1 tall can) undiluted Carnation, Evaporated Milk
1- 9 inch unbaked pie shell with high fluted edge
Mix filling ingredients in order given and pour into the pie shell. Bake 15 minutes. Reduce heat to 350 o and continue baking for an additional 45 minutes or until a knife inserted near the center comes out clean. Cool completely. Garnish, if desired, with whipped cream.
