Ingredients

  • ¾ cup granulated Sugar
  • 1 tsp. Ground Cinnamon
  • ½ tsp. Salt
  • ½ tsp. Ground Ginger
  • ¼ tsp. Ground Cloves
  • 2 large Eggs
  • 1 15 oz. can Pumpkin Puree
  • 1 can (12 fl. oz.) Evaporated Milk
  • 12 fl. oz. Almond Milk
  • 1 (9 in.) deep-dish Pie Shell
Instructions

  1. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  2. Pour into pie shell.
  3. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Variations

Chai Spice Pumpkin Pie

Add additional:

  • ¼ tsp Nutmeg

  • 1 tsp Ground Cardamom

  • ½ tsp ground Cinnamon

  • ½ Ground Ginger

in with other spices in pie filling

Bourbon Pumpkin Pie

Add 2 tbsp. bourbon into mix when adding milk.