2 eggs, slightly beaten
2 C. pumpkin
3/4 C. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 C. evaporated milk or light cream
Directions
Preheat oven 425 degrees. Mix ingredients in order given. Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 45 minutes or until knife inserted midway in pie filing comes out clean. Cool. Top with whipped cream.
**We used fresh pumpkin for this recipe. To do this, cut the pumpkin up and put it on a baking sheet. bake in the over for about an hour at 425 degrees. Until the pumpkin is soft. When pumpkin is cooled, peel off skin. then blend in a blender until pureed. I added a little bit of water at a time. My friend suggested if you add too much water you can squeeze some of it out. Enjoy!
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