Lifestyle

Pumpkin Pie

Posted December 30, 2015 5:00 am

¾ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

2 large eggs

1 can (15 ounces) 100 percent pure pumpkin puree

1 can (12 ounces) evaporated milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell. Bake in preheated 425-degree oven for 15 minutes. Reduce temperature to 350 degrees; 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 refrigerate. Top with whipped cream before serving.

Makes 6 to 8 servings

Brothers Quinn, 9, Brendan, 4, and Colin, 11, can't wait to dig into the apple pie and cookies their sister Elise Farley, 13, baked at their home in Barrington. Mark Welsh/mwelsh@dailyherald.com

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