Preparation / Directions:
COMBINE sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
BAKE in preheated 425ø F. oven for 15 minutes. Reduce temperature to 350ø F.; 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 chill. (Do not freeze as this will cause the crust to separate from the filling.)
FOR 2 SHALLOW PIES, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425ø F. oven for 15 minutes. Reduce temperature to 350ø F.; bake for 20 to 30 minutes or until pies test done.
FOR LOWER FAT/CALORIE PIE, substitute NESTLÉ CARNATION Lowfat Evaporated or Fat Free Evaporated Milk.
FOR HIGH ALTITUDE BAKING (6,000 feet): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change needed.
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