Ingredients

• 1 ¾ cup canned pumpkin
• ½ to ¾ cup brown sugar
• ¾ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 2 eggs
• 1 cup evaporated milk
• 1 unbaked 9” pastry shell

Directions

Preheat oven to 450 F. Heat the pumpkin on low heat in stovetop pan for 10 min. Set aside to cool. Add sugar and spices to the pumpkin. Beat eggs to frothy stage, and then add milk to combine well. Add egg/milk mix to pumpkin. Pour into prepared uncooked pastry pie shell. Bake for 15 minutes at 450 F. Then reduce temp to 300 F for 45 minutes or until knife comes out clean. Cool before refrigerating. Serve with whipping cream. *For successful “from scratch “whipping cream, put mixer beaters and bowl in freezer for at least 30 minutes ahead of time. Pour whipping cream into cooled bowl, whip until lightly holding shape, flavor with powdered sugar and vanilla to taste. Suggest 1 -2 tsp powdered sugar to one cup cream, 1 tsp vanilla