1 c. packed brown sugar
1 Tbsp. flour
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. cloves
2 c. pumpkin puree
1 can (14.5 fl.oz.) evaporated milk
1 egg
1 9-inch pie crust
Directions:
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.
Submitted by Tim Grant Contributed on: and modified on Wednesday November 7th, 2007
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