Dark Pumpkin Pie

• 2 large eggs
• 2 cups pumpkin puree (not pumpkin pie filling)
• 1 cup sugar
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon clove
• 1 cup scalded milk
• 1 unbaked pie shell (lower crust only)

1. Break eggs into a small bowl and mix, so that the yolks and whites are well combined.
2. Mix together the pumpkin, sugar, cinnamon and cloves in a separate, larger bowl.
3. Scald milk (that is, heat until very hot, but not boiling), and stir the hot milk, and then the eggs, into the pumpkin mixture.
4. Pour into a pie pan lined with the unbaked pie shell.
5. Bake for 40 to 50 minutes at 350u0b0F, until a table knife inserted at a point between the center and the edge of the pie, comes out clean.
6. Please begin checking slightly before the 40 minute point.
7. Note: Although this recipe calls for 2 cups pumpkin, we have always made it with a 16 oz can of pumpkin puree, which actually is a little more; the cans I have seen lately contain 15 oz, and I don't know how this will affect the pie.

eggs, pumpkin puree, sugar, cinnamon, clove, milk, unbaked pie shell

Taken from www.food.com/recipe/dark-pumpkin-pie-104612 (may not work)