Ingredients
- 1 pastry for single-crust pie
- 15 ounces pumpkin
- 34 cup sugar
- 1 14 teaspoons cinnamon
- 1 teaspoon ginger
- 12 teaspoon salt
- 12 teaspoon nutmeg
- 12 teaspoon clove
- 3 eggs
- slightly beaten
- 1 14 cups milk
Instructions
- Preheat oven to 375F.
- Prepare pie crust.
- For filling, in a large bowl combine pumpkin through cloves.
- Add eggs, beat lightly with a fork until combined.
- Gradually add milk; stir until combined.
- Carefully pour filling into pie shell.
- Cover edges with foil.
- Bake 30 minutes.
- Remove foil.
- Bake 25-30 minutes longer until a knife inserted near middle of pie comes out clean.
- Cool on a wire rack.
- Cover and refrigerate within 2 hours.
- Make up to 2 days ahead of time.
- (Will be better set if made ahead).
- Tip: Make sure to crimp crust into a high edge to keep filling from bubbling over.
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