Pumpkin Pie Filling

Recipe by Sophia Davila, Professional Pastry Chef

Ingredients:

• 3/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• Zest from 1/2 an orange
• 2 large eggs
• 1 can (15 oz.) of pumpkin puree
• 1 can (12 fl. oz.) of evaporated milk

Directions:

1. Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl.
2. Beat eggs in a large bowl. Stir in pumpkin and sugar and spice mix.
3. Gradually stir in evaporated milk.
4. Pour into an unbaked pie shell.
5. Bake at 425 degrees for 15 minutes.
6. Reduce temperature to 350 degrees and bake for 30 minutes or until a knife inserted in the center comes out clean.
7. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.