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.