Pumpkin Pie

2 hours 5 minutesServes 6-8


  • ¾ c granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 2 large eggs
  • One 15 oz can The Fresh Market 100% Pure Pumpkin
  • One 12 oz can evaporated milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)


Preheat oven to 425°F.

In a small bowl, combine first 5 ingredients.

In a large bowl, whisk the eggs. Add pumpkin and sugar-spice mixture and gradually mix in evaporated milk. Pour mixture into pie shell and bake for 15 minutes.

Reduce temperature to 350°F; bake for an additional 40-50 minutes, or until knife inserted near center comes out clean. Cool on wire rack for 1 hour.

Serve immediately or refrigerate. Top with whipped cream before serving, if desired.

Yields: One 9-inch pie.