Pumpkin Pie

Ingredients:

• 2 prepared 9" pie crust; uncooked  (see recipe on this blog)
• 4 eggs
• 1-1/2 cups of sugar
• 1-29 oz can of pumpkin
• 2-12 oz ea cans of evaporated milk
• 1 tsp of salt
• 1 TBS + 1/2 tsp pumpkin pie spice
• OR:
• 2 tsp cinnamon
• 1 tsp of ground ginger
• 1/2 tsp of ground cloves

Directions:

• Beat eggs lightly in a large mixing bowl; add pumpkin & mix well.
• In a separate bowl stir together sugar, salt, & spices; add to pumpkin mixture.
• Gradually stir in evaporated milk.
• Pour into a unbaked pie crusts.
• Bake @ 425°F for 15 minutes.
• Reduce heat to 350°F and bake for an additional 40-50 minutes, (or until knife inserted into the center comes out clean).
• Cool on rack for 2 hours.
• Refrigerate for 4-6 hours before serving.

Cook Temp: See above

Cook Time: See above

Serve With: Top with cool whip.

Notes: I make this at Thanksgiving, it's a family favorite. Do not freeze, it causes crust to separate from filling.

Yields: 2 Pies=16 servings