Pumpkin Pie

Ingredients

•  1 9-inch Homemade pie crust, , or store-bought, deep dish, unbaked
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 15 ounce can canned pumpkin, or fresh pumpkin puree
• 12 ounce can evaporated milk

Instructions

1. Preheat oven to 425 degrees F. 

2. ⁠In a large bowl beat the eggs and pumpkin together.  In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.

3. ⁠Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell*.

4. ⁠Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.

5. ⁠Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.