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Serves: 8
1 recipe never fail pie crust
Filling:
2
eggs, lightly beaten
16 ounces solid pack pumpkin
3/4 cup sugar
1/2
teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups evaporated milk
Roll the
dough into a round 1/8 inch thick on a floured surface, drape it over a rolling
pin, and fit it into a 9-inch pie pan.
Press the dough firmly into the pan
and cut off any excess with the floured rolling pin. Freeze any leftover dough
for future use.
Preheat oven to 425 degrees. Combine filling ingredients in
order given; pour into pie crust.
Bake in preheated for 15 minutes. Reduce
temperature to 350 degrees.
Bake an additional 40-50 minutes, or until
knife inserted near center comes out clean. Cool; garnish, if desired with
whipped topping.
