Ingredients
¾ cup granulated sugar
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
2 large eggs
1 can (15 oz.) Pumpkin
1 can (12 fl. oz.) Evaporated Milk
¼ tsp ground mace
¼ tsp freshly ground nutmeg
Instructions
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir
in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into deep-dish pie shell.
Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350°; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
Serve immediately or refrigerate. Top with whipped cream before serving.