Source:

Mark White

Serves/Makes:8 or more

Ingredients

• Nonstick cooking spray
• 3/4 cup (175 ml) granulated sugar
• 1 tsp (5 ml) ground cinnamon
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) ground ginger
• 1/4 tsp (1 ml) ground cloves
• 1/4 tsp (1 ml) nutmeg
• 2 large eggs
• 1 15 oz (420 grm). can Libbys 100% Pure Pumpkin (not the pie mix)
• 1 fl. 12 oz (336 grm). can evaporated milk
• Whipped cream, (optional)

Preparation

• Preheat oven as directed below.
• Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.
• Spray with a nonstick cooking spray or lightly grease bottom of baking pan or glass baking dish.
• In a large mixing bowl, add sugar, cinnamon, salt, ginger, cloves and nutmeg and thoroughly mix.
• Beat eggs in a small bowl, and then add to dry mix.
• Add pumpkin and thoroughly mix.
• Add evaporated milk mixing slowly until fully incorporated.
• Pour into pan or dish.
• Bake as directed below or until knife inserted near center comes out clean.
• Cool on wire rack for 2 hours.
• Serve immediately or refrigerate.

Comments

9-inch-round glass pie dish: 325 F; bake for 55 to 60 minutes

10-inch-round glass pie dish: 325 F; bake for 45 to 50 minutes

8-inch-round cake pan: 350 F; bake for 45 to 50 minutes

9-inch-round cake pan: 350 F; bake for 35 to 40 minutes

8-inch-square baking pan: 350 F; bake for 45 to 50 minutes

8-inch-square glass baking dish: 325 F; 55 to 60 minutes

9-inch-square baking pan: 350 F; bake for 35 to 40 minutes

11 x 7-inch glass baking dish: 325 F; bake for 45 to 50 minutes

13 x 9-inch baking pan: 350 F; bake for 35 to 40 minutes

13 x 9-inch glass baking dish: 325 F; bake for 40 to 45 minutes

13 x 9-inch baking pan: 350 F; bake for 40 to 50 minutes

13 x 9-inch glass baking dish: 325 F; bake for 60 to 65 minutes

This was excellent the first time I made it. The second time I added the nutmeg, now it's Fantastic. I used a 9-inch round glass pie dish.