Pumpkin Pie - cooking recipe

Ingredients

1 unbaked 9-inch pie crust
1 can (16-oz.) solid-pack pumpkin
1 can (12-oz.) evaporated milk
2 large eggs
3/4 c. granulated sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt

Preparation

Prepare pie crust for 1-crust pie; use to line 9-inch pie pan. Make high stand-up edge.
Set aside.
Preheat oven to 425\u00b0.
In a large bowl, with mixer at medium speed, beat pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger and salt.
Pour pumpkin mixture evenly into unbaked pie shell. Bake at 425\u00b0 for 15 minutes.
Reduce oven temperature to 350\u00b0 and bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on wire rack about 1 1/2 hours before serving.