There's nothing like a yummy pumpkin pie for Thanksgiving & it's actually Danny's favorite kind of pie!
Pumpkin Pie 3/4 C. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
2 eggs (I used egg beaters)
1 can (15 oz.) pumpkin (100 % pure pumpkin--NOT pumpkin pie mix)
1 can (12 oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell (we prefer Marie Callender's)
Mix sugar, salt, cinnamon, ginger, & cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin & sugar/spice mixture with the eggs. Gradually stir in milk. Pour into pie shell. Bake in preheated oven at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake 40-50 minutes or until knife inserted in center comes out clean. (My pie took quite a bit longer, so I covered the edges of the pie crust with tinfoil so it wouldn't burn). Cool on wire rack for 2 hours. Serve with whipped cream or ice cream.
*I was lazy & used a frozen pie crust, but this is a good pie crust recipe if you want to make your own.
recipe from Libby's pumpkin
