1 cup granulated sugar 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large eggs 2 cups pumpkin puree 1 large can evaporated milk 1 unbaked 9-inch deep dish pie pastry whipped cream (optional)
1. Preheat oven to 200c. 2. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. 3.Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. 4.Pour into pie shell. Bake for 15 minutes. 5.Reduce temperature to 180c; bake for 40-50 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 for best results!