Lorinda’s Pumpkin Pie
- 1 Can of Pure Pumpkin (or if you use real pumpkin, use 15 ounces)
- 1 Can of Evaporated Milk
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 Pie Crust
Combine all dry ingredients and then beat in the eggs. Stir in the pumpkin, and gradually stir in the evaporated milk. Pour into pie shell and bake on 425 for 15 minutes. Reduce heat to 350 degrees and bake an additional 40-50 minutes
