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Have an unbaked 9-inch traditional, shortening-free, or vegan pie crust ready.
Preheat oven to 425°F (215°C)
Mix until well blended:
  • 2 cups cooked or canned pumpkin or squash
  • 1 1/2 cups undiluted evaporated milk or rich cream
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg or allspice
  • 1/8 teaspoon cloves
  • 2 slightly beaten eggs

Pour the mixture into the pie shell. Cover the edge of the pie with aluminum foil. Bake 15 minutes at 425°F (215°C), then reduce heat to 350°F (175°C) and bake about 45 minutes longer or until an inserted knife comes out clean. Serve with:
  • Sweetened whipped cream



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