1 (9 inch) unbaked deep-dish pie crust ¾ cup white sugar and one teaspoon ground cinnamon. Halved teaspoon ground ginger; ½ teaspoon salt
One quarter teaspoon ground cloves Two great eggs One ( fifteen-ounce) can Libby's one hundred percent pure pumpkin One ( twelve fluid ounce) can Nestle evaporated milk from a carnation.
Sort the components. Set the oven for 425 degrees F (220 degrees C).
In a small bowl toss sugar, cinnamon, salt, ginger, and cloves.
In large bowl, gently beat eggs.
Add to the combination of pumpkin and sugar-spice.
Stir evaporated milk gently first then later. Transfer to pie shell.
Put in the preheated oven for fifteen minutes. Lower temperature to 350 degrees F (175 degrees C) and bake until, 40 to 50 more minutes, a knife put near the center comes out clean. Out of the oven, place on a wire rack to cool to room temperature.
Store cooled pie refrigerated until ready to eat or straight away. (Do not freeze; this will separate the crust from the filling.)