9-inch
10-inch
- Pastry for 10-inch One-Crust Pie
- 3 eggs
- 1 cup sugar
- 2 3/4 cups canned pumpkin
- 2 1/4 cups evaporated milk
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Heat
oven to 425 degrees. Prepare pastry. Beat eggs slightly with
hand beater or
wire whisk in
medium bowl. Beat in remaining
ingredients. To prevent spilling,
place pastry-lined pie
plate on oven rack. Pour filling into pie plate. Bake 15
minutes
Reduce oven temperature to 350 degrees. Bake 9-inch pie about 45 imutes
longer, 10-inch pie about 55 minutes longer or until knife inserted in center
comes out clean. Refrigerate about 4 hours or until chilled. Serve with
Sweetened Whipped Cream if desired. Immediately refrigerate any remaining pie. 8
servings, 285 calories each for 9-inch pie, 430 calories each for 10-inch pie.