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 pie shell unbaked pie shell.
Bake in preheated 220C (200C faoven for 15 minutes. Reduce temperature to 170C (150C fan); bake for 40 to 50 minutes or until knife inserted near centre comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
When making this pie in the UK I've noticed that I find it difficult to buy the correct sizes of Carnation Evaporated Milk so I use smaller sizes and measure out. Also, I have found that my decreasing the amount of milk down by 1/2 or 1/3 yields just as tasty and not so runny of a filling.This amount of filling seems to fill 2 x 8" ready made sweet pie crusts.
Amount Per Serving
Calories 1046Calories from Fat 504
% Daily Value*
Saturated Fat 17g106%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Baking, Dessert
Cuisine : American, Canadian
Keyword : celebration, family, feasts, thanksgiving, traditional biscuits