Dark Pumpkin Pie

1. 1

   Break eggs into a small bowl and mix, so that the yolks and whites are well combined.

2. 2

   Mix together the pumpkin, sugar, cinnamon and cloves in a separate, larger bowl.

3. 3

   Scald milk (that is, heat until very hot, but not boiling), and stir the hot milk, and then the eggs, into the pumpkin mixture.

4. 4

   Pour into a pie pan lined with the unbaked pie shell.

5. 5

   Bake for 40 to 50 minutes at 350u00b0F, until a table knife inserted at a point between the center and the edge of the pie, comes out clean.

6. 6

   Please begin checking slightly before the 40 minute point.

7. 7

   Note: Although this recipe calls for 2 cups pumpkin, we have always made it with a 16 oz can of pumpkin puree, which actually is a little more; the cans I have seen lately contain 15 oz, and I don't know how this will affect the pie.

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