Pumpkin Pie

2 eggs
1 can pumpkin (2 cups)
½ tsp. salt
1 ½ tsp. allspice
½ tsp. ginger
½ tsp. cloves
1 ½ cups unsweetened almond milk (vanilla or regular flavor is fine)

Heat oven to 425°. Prepare bean flour pie dough. Beat eggs slightly with rotary beater; beat in remaining ingredients. Pour into dough-lined pie pan. Bake 15 minutes. Reduce oven temperature to 350°. Bake 45 minutes longer or until knife inserted in center comes out clean. Cool. Makes one pie.
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Note: If crust browns too quickly, crimp tin foil around edges for baking.

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