Pumpkin Pie



3/4 cups light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/2 teaspoon salt
2 large eggs
1 can pumpkin puree
1 can evaporated milk
1 unbaked 9-inch pie crust (or, for TINY ovens, try halving the recipe and using those little graham cracker crusts)


Preheat oven to 425. Mix sugar, cinnamon, ginger, cloves, and salt in small bowl. Beat eggs in large bowl, stir in pumpkin and sugar/spice mixture. Gradually add in evaporated milk.
Pour in crust and bake for 15 mins at 425, then reduce temp. to 350 and bake for an additional 45 minutes or until object inserted into center comes out clean. Cool for two hours. Eat.




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