Pastry dough for 9-inch pie shell
1 cup sugar
½ tsp salt
1 ½ tsp cinnamon
½ tsp ground ginger
½ tsp cloves
1 cup sugar
½ tsp salt
1 ½ tsp cinnamon
½ tsp ground ginger
½ tsp cloves
½ tsp nutmeg
1 ½ cups cooked pumpkin (unseasoned), mashed or pureed
1 ½ cups evaporated milk
½ cup milk
2 eggs, slightly beaten
Preheat the oven to 425˚. Line a pie pan with the pastry dough. Combine the remaining ingredients in a large bowl and beat until smooth. Pour into the lined pie pan. Bake for 10 minutes, then lower the heat to 300˚ and bake for about 45 minutes or until the filling is firm and a toothpick comes out clean.
1 ½ cups cooked pumpkin (unseasoned), mashed or pureed
1 ½ cups evaporated milk
½ cup milk
2 eggs, slightly beaten
Preheat the oven to 425˚. Line a pie pan with the pastry dough. Combine the remaining ingredients in a large bowl and beat until smooth. Pour into the lined pie pan. Bake for 10 minutes, then lower the heat to 300˚ and bake for about 45 minutes or until the filling is firm and a toothpick comes out clean.
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