Pumpkin Pie

10-inch pie

Pastry for one-crust pie
3 eggs
1     c (237 ml) sugar
2 3/4 c (650 ml) canned pumpkin
2 1/4 c (532 ml) evaporated milk (sugarless)
1 1/2 t (  7 ml) ground cinnamon
  3/4 t (  4 ml) salt
  3/4 t (  4 ml) ground ginger
  1/2 t (  2 ml) ground cloves

Heat oven to 425 deg. F (218 C). Prepare pastry. Beat eggs slightly
with hand beater; beat in remaining ingredients. Place pastry-lined
pie plate on oven rack; pour in filling. Bake 15 minutes.

Reduce oven temperature to 350 F (176 C). Bake until knife inserted
in center comes out clean, 55 minutes longer. Refrigerate until
chilled, at least 4 hours.

Source: General Mills, Inc. (1986). "Pumpkin Pie". In Betty Crocker's Cookbook (p 92). Racine: Western Publishing Company, Inc.