Ingredients
3 large eggs1 cup whole milk1/2 cup sugar1/2 cup packed brown sugar1 teaspoon ground cinnamon3/4 teaspoon ground nutmeg1/2 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon ground cloves1 can (15 ounces) solid-pack pumpkin1 unbaked pastry shell (9 inches)Whipped topping and additional cinnamon
Preparation
Preheat oven to 350°. In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell.
Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers.
