1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. POUR into pie shell.
3. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
- 9 g Total Fat
- 4 g Saturated Fat
- 50 mg Cholesterol
- 280 mg Sodium
- 32 g Carbohydrates
- 1 g Dietary Fiber
- 90 % Vitamin A
- 2 % Vitamin C
- 10 % Calcium
- 2 % Iron
- 20 g Sugars
- 5 g Protein
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Nutritional Information
- 9 g Total Fat
- 4 g Saturated Fat
- 50 mg Cholesterol
- 280 mg Sodium
- 32 g Carbohydrates
- 1 g Dietary Fiber
- 90 % Vitamin A
- 2 % Vitamin C
- 10 % Calcium
- 2 % Iron
- 20 g Sugars
- 5 g Protein
Directions
1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. POUR into pie shell.
3. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.