<aside> <img src="/icons/checklist_gray.svg" alt="/icons/checklist_gray.svg" width="40px" /> Ingredients

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• 3/4 cup sugar
• 1 tsp cinnamon
• ½ tsp salt
• ½ tsp gound ginger
• ¼ tsp ground cloves
• 2 eggs
• 15 oz. pureed pumpkin
• 12 oz. evaporated milk
• 1 9-inch pie shell, unbaked in a deep pie pan

<aside> <img src="/icons/reorder_gray.svg" alt="/icons/reorder_gray.svg" width="40px" /> Procedure

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1. Mix sugar, cinnamon, salt, ginger and cloves in small bowl.
2. Beat eggs in large bowl.
3. Stir in pumpkin and sugar-spice mixture.
4. Gradually stir in evaporated milk.
5. Pour into pie shell.
6. Bake in preheated 425° F oven for 15 minutes.
7. Reduce temperature to 350° F; bake for 40 minutes.
8. Cool for 2 hours. Serve immediately (with whipped cream) or refrigerate.

<aside> <img src="/icons/compose_gray.svg" alt="/icons/compose_gray.svg" width="40px" /> Notes

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