This no-crust pie is extremely easy to make. My family would make this every Thanksgiving.
3/4 cup sugar
1 can (13 oz) evaporated milk
1/4 tsp. cloves
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 1/2 cups cooked or canned pumpkin (can use a can which is a little more than 1 1/2 cups)
1/2 cup commercial buscuit mix or flour
Pour all ingredients into a blender and blend well at medium speed; or mix with electric mixer at high speed for 4 minutes. Pour into a greased 10 inch pie pan. Bake 350 degrees for 45-50 minutes.
Microwave: Bake 22 minutes on 60% power, turning 1/2 turn every 8 minutes.
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