Yield: 8 Servings
|1 can||(14oz/398mL) Pumpkin Puree|
|300 millilitres||Condensed Milk, sweetened|
|½ cup||Brown Sugar, packed|
|¼ teaspoon||Cloves, ground|
|¼ teaspoon||Ginger, ground|
|1 \N||9\" (23cm) Pie Shell, Unbaked|
In large bowl, beat eggs; blend in pumpkin, condensed milk, sugar, cinnamon, salt, cloves, ginger and nutmeg. Pour into pie shell. Bake in 425F (220C) oven for 15 minutes; reduce heat to 375F (190C) and bake for about 35 minutes longer or until pastry is golden and knife inserted into centre comes out clean. Let cool on rack. Make 8 servings.