You may also like
Categories:Viewed: 49 - Published at: a year ago
Ingredients
- 1 cup dark brown sugar, packed down
- 12 teaspoon salt
- 12 teaspoon cinnamon
- 12 teaspoon ground ginger
- 12 teaspoon ground cloves
- 1 teaspoon nutmeg, freshly grated
- 1 12 cups canned pumpkin, unseasoned (use the whole can)
- 1 12 cups evaporated milk (use the whole can)
- 12 cup milk, any fat level is fine
- 2 eggs, slightly beaten
Method
- Preheat the oven to 425F.
- Line the 10 inch pie pan with a 10 inch pastry dough.
- Press the dough down into the pan and flute the edges.
- Refrigerate for 30 minutes.
- Combine all of the above ingredients in a large bowl and beat until smooth.
- Pour into the lined pie pan.
- Bake for 10 minutes and then drop the temperature to 300F.
- Bake for an additional 50 minutes or until firm.
- Enjoy and Happy Thanksgiving!
