one 9 inch unbaked pie shell one 16 ounce can of mashed pumpkin, (2 cups) one 13 ounce can of evaporated milk 2 eggs 1 cup of packed dark brown sugar 1 1/4 teaspoons of ground cinnamon 1/2 teaspoon of ground ginger 1/2 teaspoon of ground nutmeg 1/4 teaspoon of ground allspice 1/4 teaspoon of ground cloves 1/4 teaspoon of salt whipped cream
Prepare pie crust pastry and line 9 inch pie pan, flute edges. Preheat oven to 425ºF. In a large bowl with electric mixer or in food processor with mixing blade, combine pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, allspice, cloves and salt. Beat at low speed until blended. Pour pumpkin mixture into prepared pie shell. Bake for 12 to 15 minutes to set crust, reduce heat to 350ºF. and continue baking 35 to 40 minutes longer or until tip of silver knife inserted in center comes out clean. Remove from oven and cool. Serve slightly warm with whipped cream. Makes one 9 inch pie, 8 servings
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