Pumpkin Pie
List of Ingredients
1 unbaked 9-inch pie crust (see recipe)
2 eggs
3/4 cup sugar
1 (16-ounce) can pumpkin
1 (12-ounce) can evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Sweetened whipped cream for accompaniment
Recipe
1.Prepare pastry and set aside (see hint below).
2.Beat eggs slightly in a large mixing bowl. Beat in remaining ingredients. Pour filling into
unbaked pastry shell.
3.Bake at 425*F (220*C) for 15 minutes, reduce oven temperature to 350*F (180*C), and bake
for 45 minutes longer, or until knife inserted in center comes out clean. Cool. Keep
refrigerated.
4.Serve with a dollop of sweetened whipped cream, if desired.
5.Hint: To help prevent the pie crust from becoming soggy in a custard-style pie, carefully break
one of the recipe's eggs into unbaked pie crust, swish it around to cover entire surface with
egg white and then pour the egg out into your mixing bowl for the filling.
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