Pumpkin Pie

The original recipe came from Grandma Angie. I don't think she ever met a pie she didn't like except if it was made the previous day. When she made a pie it had to be eaten the same day or she would throw it out. I've tweaked the recipe in reference to the spices and the amount of time in the oven from the original recipe but I still consider it her pumpkin pie. By the way, the pie tin in the picture is the original one she used. I still think it makes better pies.

Pumpkin Pie

2 eggs, slightly beaten in a bowl

Add the following and mix well with a wire whisk:

16 oz can Libby's Pumpkin

3/4 c. sugar

1/2 tsp salt

1 t. cinnamon

1/2 t. ginger

1//4 t. ground cloves

12 oz can evaporated milk

Pour into unbaked pie shell

Bake 15 minutes at 425 degrees

Reduce heat to 350 degrees and bake an additional 70 minutes or until the top starts to carmelize (brown spots on top; see picture)

Notes:

Since this recipe was first written, can sizes of pumpkin and evaporated milk vary a little so if your can is a little less than the 12 or 16 oz, that's okay.

The pie will be set (knife comes out clean) before the total baking time I have indicated, but I like my pumpkin pie to be a little firmer and I think the carmelization on top gives a little extra flavor