Pumpkin Pie

Things you will need 3/4 c. granulated sugar, 1/2 tsp. salt, 1-3/4 tsp. pumpkin pie spice, Two large eggs, 1- 15-ounce can pure pumpkin, 1-12-ounce can evaporated milk, 1-9-inch unbaked deep-dish pie crust, Two mixing bowls, A 9-inch pie pan, wire rack, 1 tsp. ground cinnamon (optional), 1/2 tsp. ground ginger (optional), 1/2 tsp. ground cloves (optional), Aluminum foil (optional) and 1 c. whipped cream (optional). Preheat oven to 425 degrees. Combine the sugar, salt, and pumpkin pie spice in a small mixing bowl. Use cinnamon, ginger, and cloves in place of pumpkin pie spice for a slightly different flavor. Beat the eggs in a large mixing bowl. Stir in the canned pumpkin and the sugar and spice mixture, and slowly add the evaporated milk. Pour the mixture into the pie crust, placed in a nine-inch pie pan. Use the back of a spoon to smooth out the top of your pie and bake for 15 minutes. Cover the edges of the pie crust with aluminum foil if they begin to brown too quickly. Reduce the oven temperature to 350 degrees, and bake the pie for 40 to 50 minutes longer. Remove the pie from the oven, and allow it ...

Ingredients needed: One single 9 inch pastry crust, unbaked, 1 1/2 cups canned or pureé pumpkin, 2 eggs, beaten, 1 1/2 cups evaporated milk, 1/2 cup milk, 1 cup sugar, 1/2 teaspoon salt, 1 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger and 1/2 teaspoon ground cloves

Preheat oven to 425 degrees F. Combine all ingredients, except for the crust, in a bowl and beat well until smooth.. Pour the filling into the crust.. Bake for 10 minutes, then reduce heat to 300 degrees F and bake for 45-60 minutes more, until the filling is firm.

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