Pumpkin Pie in Walnut Crust

• 1 x Pastry for Pumpkin Pie in Walnut Crust, prepared (click to view recipe)
• 1/2 cup brown sugar dark, packed
• 1 teaspoon cinnamon ground
• 1/2 teaspoon salt
• 1/2 teaspoon ginger ground
• 1/2 teaspoon nutmeg ground
• 18 teaspoon cloves ground
• 16 ounces pumpkin canned, or 2 cups cooked, pureed
• 2 large eggs
• 1 cup evaporated milk

1. Prepare pastry.
2. Preheat oven to 425F (220C).
3. In a large bowl, combine sugar, cinnamon, salt, ginger, nutmeg and cloves.
4. With an electric mixer on medium speed, beat in pumpkin until combined.
5. Add eggs and milk; beat until smooth and well blended.
6. Pour pumpkin mixture into the pastry-lined plate.
7. Bake for 10 minutes.
8. Reduce oven temperature to 350F (180C) and bake for 35 minutes longer or until the center of the pie is set.
9. Cool on a wire rack to room temperature, then serve or refrigerate.

pastry, brown sugar, cinnamon ground, salt, ginger ground, nutmeg ground, cloves ground, pumpkin, eggs, milk

Taken from recipeland.com/recipe/v/pumpkin-pie-walnut-crust-5772 (may not work)