Classic Pumpkin Pie

Makes: 8 servings

Ingredients:
• 1 can (354 mL) Carnation regular or 2% evaporated milk
• 1 pastry for 10-inch (25 cm) single-crust pie
• 1 3/4 cups (425 mL) pumpkin pureé
• 1 cup (250 mL) packed brown sugar
• 2 eggs
• 2 tbsp (30 mL) all-purpose flour
• 1 tsp (5 mL) cinnamon
• 1/2 tsp (2mL) ground ginger
• 1/2 tsp (2mL) ground nutmeg
• 1/4 (1 mL) ground cloves
• 1/2 tsp (2 mL) salt

Directions:
1. Preheat oven to 350°F (180°C). On floured surface, roll out pastry to 1/8-inch (3 mm) thickness.
2. Fit pastry into 10-inch (25 cm) pie plate; press into bottom and up sides of plate. Trim overhang and flute edges.
3. Whisk together pumpkin purée, sugar, eggs, flour, spices, and salt in large bowl until smooth and well combined; gradually whisk in evaporated milk. Fill pie shell with evaporated milk mixture. Bake in bottom third of oven for 60 to 70 minutes or until set. Let cool completely on rack.
Tip: Pies can be covered with plastic wrap and refrigerated up to 3 days or frozen up to 1 month.