1 c. (0.2 L) packed brown sugar
1 Tbsp. (15 ml) flour
1 1/4 tsp. (6 ml) cinnamon
1/2 tsp. (2.5 ml) nutmeg
1/2 tsp. (2.5 ml) salt
1/2 tsp. (2.5 ml) ginger
1/4 tsp. (1 ml) cloves
2 c. (0.5 L) pumpkin puree
1 can (14.5 fl.oz.) evaporated milk
1 egg
1 9-inch pie crust
Make pumpkin puree
Cook the pumpkin until soft. Puree pumpkin. (See
Pumpkin Puree.)
In a mixing bowl, combine pumpkin with brown sugar, flour, salt, and spices. Stir until smooth. Add evaporated milk and a slightly beaten egg. Pour into prepared 9" pie crust.
Bake at 375°F for 50-55 minutes or until the center is just set.
Tip: As it bakes, if you jiggle the pie plate, the center will first slosh like liquid, then it will jiggle like jell-o. When it's done, the center will still be soft but not wiggly.
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