Homemade Pumpkin Pie Filling

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Ginger
  • 1 can Pumpkin

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 2 cans Evaporated milk

• Baking & Spices

  • 2 tsp Cinnamon, ground
  • 1/2 tsp Cloves
  • 3/4 tsp Nutmeg
  • 1 tsp Salt
  • 1 1/2 cups Sugar

Found on unsophisticook.com

Description

Ingredients

• 1 can pumpkin (29 oz.) or 3 1/2 cups homemade pumpkin puree
• 4 eggs, slightly beaten
• 1 1/2 cups sugar
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ginger
• 3/4 teaspoon nutmeg
• 1/2 teaspoon cloves
• 2 cans evaporated milk (12 oz.)

Directions

• Thoroughly combine all ingredients.
• Pour into two unbaked pastry shells.
• Bake in a 425 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 35-45 minutes until a knife inserted into the center of the pie comes out clean. Cool before serving.