Quick Ginger Pumpkin Pie
|Eggs||2 , lightly beaten|
|Cooked pumpkin||1 1⁄2 Cup (24 tbs) (Solid Pack)|
|Sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Evaporated milk||14 1⁄2 Ounce (1 Can)|
|9 inch baked pastry shell||1|
Combine eggs, pumpkin, sugar, salt, and spices and blend well.
Stir in milk and make a smooth mixture.
Remove 2/3 cup of this mixture and set aside Pour remaining mixture into baked pastry shell.
Cook for 4 minutes on high.
Stir very carefully to move the cooked portion from edge of pie to the center.
Microwave for 6 to 8 minutes more on medium, or until a knife inserted near the center comes out clean.
Let cool before cutting.