Ingredients:
- one nine inch pie crust
- 15 ounce can of pumpkin
- 3 eggs slightly beaten*
- 1 cup granulated sugar or light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 cup evaporated milk**
vegetarian substitutes:
* for eggs we use Ener g® egg replacers
** for the one cup evarorated milk we used Riches non-dairy creamer
Directions:
Prepare 1 pie crust. Combine eggs, sugar, salt and spices and beat well. Blend in pumpkin. Add milk and beat well. Turn into pastry lined pan. Bake in a hot oven 450 degrees F for 10 minutes, then reduce heat and bake at 350 degrees F for 40 to 45 minutes. Pie is done when knife, insterted into center, comes out clean.
