Tuesday, October 18, 2011

Pumpkin Pie

4 eggs, lightly beaten
3 cups pumpkin or 1 29 oz can
1 1/2 c sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
2 12 oz cans evaporated milk
1 pie crust

Mix all ingredients well and pour into pie crust.  Bake at 425 for 15 minutes then reduce temperature to 350 and bake for an additional 45 minutes.

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