Pumpkin Pie Filling

I use a whole wheat crust. This allows for more accuracy in figuring out if I'm overfeeding my Thanksgiving guests.

• Ready In: 1 hr 25 mins
• Serves: 10

Ingredients

• 1 (15 ounce) can canned pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3⁄4 cup granulated sugar
• 1⁄2 teaspoon salt
• 2  teaspoons ground cinnamon
• 1  teaspoon ground ginger
• 1⁄2 teaspoon allspice
• 2  large eggs

Directions

1. Preheat oven to 425°.
2. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
3. Beat eggs in large bowl.
4. Stir in pumpkin and sugar-spice mixture.
5. Gradually stir in evaporated milk.
6. Pour into a 9-inch round baking dish or pie plate and place in oven for 15 minutes.
7. Reduce heat to 350° and bake for another 35- 50 minutes or until tester comes out clean.
8. Let cool and serve, or refrigerate.