Pumpkin Pie

Pumpkin Pie

Ingredients
1 (9 inch) unbaked deep dish pie crust
½ cup brown sugar
1/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
(or sub 1 tablespoon pumpkin pie spice for all spices)
1/2 teaspoon salt
2 eggs
15 oz can 100% Pure Pumpkin (or 16 oz cooked pumpkin (½ of a pie pumpkin)
12 oz can Evaporated Milk

Directions

  1. Preheat oven to 425 degrees F. Combine sugar, salt, cinnamon, ginger and cloves in small bowl.
  2. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  3. Pour into pie shell. Bake for 15 minutes.
  4. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted in center comes out clean.
  5. 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.)

*if using normal pie pan, there will be extra pie filling (fills one mini muffin tin perfectly)

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