Classic Pumpkin Pie

• pastry for single-crust pie (10-inch)
• 1 34 cups pumpkin puree
• 1 cup brown sugar, packed
• 2 eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 12 teaspoon ground ginger
• 12 teaspoon ground nutmeg
• 14 teaspoon ground cloves
• 12 teaspoon salt
• 1 (370 ml) can Carnation Evaporated Milk (regular, 2% or fat-free)

1. Preheat oven to 350F.
2. On floured surface, roll out pastry to 1/8-inch thickness.
3. Fit pastry into 10-inch pie plate; press into bottom and up sides of plate.
4. Trim overhang and flute edges.
5. Whisk together pumpkin, sugar, eggs, flour, spices, and salt in a large bowl until smooth and well combined; gradually whisk in evaporated milk.
6. Fill pie shell with pumpkin mixture.
7. Bake in bottom1/3 of oven for 60-70 minutes or until set.
8. Let cool on rack.
9. TIPS: Filling can be split between two 9-inch frozen pie shells.
10. Place filled pie shells on baking sheet.
11. Bake 40-45 minutes or until set.
12. Pie can be well covered in plastic wrap and refrigerated up to 3 days or frozen up to 1 week.
13. Garnish pies with pastry cut-outs by rolling out pastry trimmings.
14. Use cookie cutters to cut out shapes.
15. Transfer to baking sheet at 400F for 10 minutes or until golden.

pastry, pumpkin puree, brown sugar, eggs, flour, cinnamon, ground ginger, ground nutmeg, ground cloves, salt, carnation

Taken from www.food.com/recipe/classic-pumpkin-pie-439726 (may not work)