_8-inch pie, 6 servings_
1 unbaked 8-inch pastry shell (p. 64)
1 cup canned pumpkin
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
⅛ teaspoon cloves
1 cup milk, half-and-half, or evaporated milk
½ cup sugar
1 egg, slightly beaten
½ teaspoon salt
Prepare unbaked pastry shell.
Blend pumpkin and spices thoroughly. Stir in remaining ingredients; mix
well. Pour into pastry shell.
Bake at 400° F. (hot oven) about 1 hour. Pie is done when a table knife
inserted in center comes out clean. Filling may be soft but will set on
cooling.