Blue Sky Cookbook

Oven 425 F – 350 F

Serves 8

1 (15 oz) can pumpkin

1 ½ cups evaporated milk

2 eggs

¼ cup brown sugar

½ cup sugar

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ tsp ginger

1/8 tsp ground cloves

Blend well, scrape the bottom, beat on medium for 2 minutes.

Single pie crust

Pour into an unbaked single crust pie shell. Cover the edge of the crust with a long strip of foil. Bake at 425 F for 15 minutes. Turn down to 350 F and continue to bake for about 1 hour. (Remove the foil after 30 minutes.) To test doneness, Insert a knife in the center; the pumpkin is done when the knife comes out clean. Cool to room temperature. Cover the pie tightly with wax paper and plastic wrap. Store leftovers in the refrigerator up to one week.

Whipped Cream

Serve with whipped cream.