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To make the crust, please follow these instructions at Sally’s Baking Addiction (http://sallysbakingaddiction.com/favorite-homemade-pie-crust/), she explains it so clearly and her recipe has yet to let me down! It will need to be in the fridge for at least 2 hours, so time accordingly. If you have your own favourite recipe for pie crust, feel free to use that. If you aren't dealing with food allergies, a pre-made pie crust will do in a pinch.
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Pre-heat the oven to 425°
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In a bowl, slightly beat 4 eggs.
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Add canned pumpkin, white sugar, salt, cinnamon, ginger and cloves, and then mix thoroughly.
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Pour into pie crust, leaving at least 1/8th of an inch at the top.
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Bake at 425° for 15 minutes, and then turn heat down to 350° and bake for 45 minutes.
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Serve with whipped cream! Also makes an excellent custard.