Ingredients
3/4 cup Batey turbinado sugar
1/2 teaspoon salt
1 teaspoon cinnamon powder
1/2 teaspoon ginger powder
1/4 teaspoon cloves powder
2 eggs
1 can pumpkin puree
1 can of evaporated milk
1 Pie crust
Preparation
1. Mix the sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat the eggs in a large bowl. Add and stir the pumpkin and the mixture of sugar and other prepared ingredients in the small bowl
2. Gradually pour evaporated milk
3. Set the Pie crust on a container for the oven and pour the mix into the crust
4. Bake in a preheated oven at 425°F for 15 minutes. Reduce the temperature to 350°F and bake for 40 to 50 minutes or until you insert a knife in the center and it comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.