3/4 cup of sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 Large Eggs
1 cn (15 oz.) Pumpkin Pie Filling
1 cn (12 fl. oz.) Evaporated Milk
1 unbaked 9" deep-dish pie crust
sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Add and stir in pumpkin and sugar-spice mixture. Gradually whisk in evaporated milk.
into pie shell.
in preheated 425 F. oven for 15 minutes. Reduce temperature to 350 F. Bake 40-50 minutes more or until knife inserted near the center comes out clean. Cool on a wire rack for at least 2 hours. Refrigerate.
This is an easy yet T-N-T recipe suitable for most non-bakers. Trying to bake a pumpkin pie from an actual pumpkin, can be a messy, nasty, time consuming, frustrating experience I would wish on no one! That's probably the reason sweet potato pie was born!