pies and pastries

PREHEAT oven to 425° F.

COMBINE sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

BAKE for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

FOR 2 SHALLOW PIES, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

NOTE:
* If using metal or foil pan(s), bake on preheated heavy-duty baking sheet(s).

* 1 3/4 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, however, the taste will be slightly different.

FOR LOWER FAT/CALORIE PIE, substitute NESTLÉ®CARNATION® Lowfat Evaporated or Fat Free Evaporated Milk.

FOR HIGH ALTITUDE BAKING (6,000 feet): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change needed.

Makes 8 servings

This recipe used with permission from Nestle and www.verybestbaking.com.