Pumpkin Custard Pie

Ingredients

• 1 (15-ounce) can of pumpkin puree
• 2 large eggs
• ¾ cup of white sugar
• ¼ teaspoon of ground nutmeg
• 1 teaspoon of ground cinnamon
• ¼ teaspoon of ground cloves
• ½ teaspoon of salt
• 1 (12 fluid ounce) can of evaporated milk
• 1 (9 inch) unbaked pie crust

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium bowl, mix together pumpkin puree, eggs, sugar, nutmeg, cinnamon, cloves, and salt. Add evaporated milk and mix until completely blended.
3. Pour mixture into the unbaked pie crust.
4. Bake in preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean.
5. Cool before serving.

Interesting Facts

• The origin of pumpkin custard pie dates back to the Plymouth colonists in the early 17th century.
• Pumpkin custard pie is a popular Thanksgiving dessert in the United States.
• Pumpkin custard pie can be served warm or cold.