Pumpkin Pie With Canned Pumpkin

Recipe for pumpkin pie using canned pumpkin meat. IMPORTANT: This receipe uses plain, un-spiced, canned pumpkin meat, not canned pumpkin pie filling.

Ingredients

3/4 cup of granulated sugar
1 teaspoon of ground cinnamon
1/2 teaspoon of salt
1/2 teaspoon of ground ginger
1/4 teaspoon of ground cloves
2 large eggs
1 (15 ounce) can of plain pumpkin meat (not pumpkin pie filling)
1 (12 ounce) can o9f evaporated milk (not condensed milk)
1 unbaked 9-inch pie crust
Whipped cream (optional)

Instructions

Preheat the oven to 425 ddegrees F. Mix the sugar, cinnamon, salt, ginger and cloves in small bowl. Beat the eggs in large bowl. Stir in pumpkin meat and sugar mixture into the eggs. Gradually stir in evaporated milk. Pour the filling into the unbaked pie crust. Bake the pie at 425 degrees for 15 minutes. Reduce heat to 350 degrees F and bake 40 to 50 minutes longer, or until a toothpick or knife inserted in the center comes out clean. Cool the pie on a rack for 2 hours and either serve or refrigerate. Serve with whipped cream, if desired.

References:

wikipedia.org - pumpkin pie - article