Skill required: Confident Beginner
1 9-inch pie crust
2 large eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (16 ounces) pumpkin or make your own pumpkin purée
1 can (12 ounces) evaporated milk
1. Heat oven to 425 degrees F.
2. Beat the eggs in a bowl with a whisk then beat in remaining ingredients.
3. Pour into pie shell and bake for 15 minutes. (To prevent spilling, place the pie shell on the oven rack then pour in the filling.)
4. After 15 minutes lower the temperature to 325 degrees F and bake for 45 minutes or until a knife inserted comes out clean.
5. Chill in the fridge for 4 hours and serve with whipped cream.
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