Pumpkin Pie
Ingredients:
| 9- | inch unbaked pie crust |
| 2 | large eggs |
| ¾ | cup sugar |
| ¾ | teaspoon salt |
| ¾ | teaspoon ground cinnamon |
| ½ | teaspoon ground ginger |
| ¼ | teaspoon ground allspice |
| ¼ | teaspoon ground cardamom |
| ¼ | teaspoon ground cloves |
| ¼ | teaspoon ground nutmeg |
| 1 | teaspoon vanilla |
| 15- | ounce can pumpkin |
| 1½ | cups evaporated milk |
| ¼ | cup heavy cream |
Pre-heat oven to 400° F. Beat together eggs and sugar. Beat in the salt, spices, and vanilla. Stir in the pumpkin, evaporated milk, and heavy cream until uniform. Pour mixture into pie shell.
Bake for 10 minutes at 400° F, then reduce heat to 350° F, and bake for another 40 to 50 minutes, or until a knife inserted near the center comes out clean. Allow to cool, then refrigerate.