Subtley spiced , not overly sweet, and creamy.
Ingredients (serves 24)
- Pre-heat oven to 425F
- Let frozen pie crust sit in room temperature for 15 minutes, then prick bottom and sides with a fork. Place on baking sheet, Bake empty piecrust for ten minutes, pricking crust again if it bubbles.
- In a small bowl, mix together sugar, cloves, salt, ginger cinnamon,
- In a larger bowl, beat eggs. Stir in pumpkin, dry sugar and spice mix until smooth, and then gradually add and stir in evaporated milk.
- Pour mixture into pie crust. Place strips of aluminum foil along edges so they don't burn. Bake at 425F for 15 minutes. Lower temp to 350F and bake for 40 minutes (or until it's not liquid inside). Remove foil and bake for another 5 minutes. Let it cool for two hours and either serve immediately or refrigerate. Top with whipped cream.