Ingredients
8
8 servings
- •2 eggs, lightly beaten
- •1 (12 fluid ounce) can evaporated milk
- •1 (15 ounce) can pumpkin puree
- •¾ cup white sugar
- •2 tablespoons all-purpose flour
- •1 teaspoon salt
- •1 teaspoon ground ginger
- •2 teaspoons ground cinnamon
- •1 teaspoon ground allspice
- •1 ½ teaspoons ground cloves
- •1 (9 inch) unbaked pie crust
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl, mix the eggs, evaporated milk and pumpkin. In a separate bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves. Stir into the pumpkin mixture. Pour into the pie crust.
- Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 45 minutes, until a knife inserted in the center of the pie comes out clean. Cool on a metal rack.
Nutritional Facts
Per 8 servings
- Calories: 297
- Carbohydrate: 41g
- Fat: 13g
- Fiber: 3g
- Protein: 7g
- Sugar: 25g
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