I use a whole wheat crust. This allows for more accuracy in figuring out if I’m overfeeding my Thanksgiving guests.
Ingredients: [‘canned pumpkin puree’, ‘evaporated milk’, ‘granulated sugar’, ‘salt’, ‘ground cinnamon’, ‘ground ginger’, ‘allspice’, ‘eggs’]
Quantity of Ingredients: [“1 (15 ounce) can canned pumpkin puree”,”1 (12 fluid ounce) can evaporated milk”,”3/4 cup granulated sugar”,”1/2 teaspoon salt”,”2 teaspoons ground cinnamon”,”1 teaspoon ground ginger”,”1/2 teaspoon allspice”,”2 large eggs”]
Number of Servings: 10
Steps: [‘Preheat oven to 425°.’, ‘Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.’, ‘Beat eggs in large bowl.’, ‘Stir in pumpkin and sugar-spice mixture.’, ‘Gradually stir in evaporated milk.’, ‘Pour into a 9-inch round baking dish or pie plate and place in oven for 15 minutes.’, ‘Reduce heat to 350° and bake for another 35- 50 minutes or until tester comes out clean.’, ‘Let cool and serve, or refrigerate.’]