Ingredients:
- 1 unbaked 9 inch deep dish pie shell
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs*
- 1 3/4 cups (15 ounce) can Libby's 100% pure pumpkin
- 1 1/2 cups (12 ounce) can evaporated Milk**
Vegetarian Substitutes:
* we use ENER G® egg replacers (they are a non dairy egg substitute)
** we use Riches® non-dairy creamer
Directions:
Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs lightly in laarge bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 degree F oven for 15 minutes. Reduce temperature to 350 degree F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for two hours. Serve immediately or chill. (Do not freeze as this will cause the crust to separate from the filling)
