pumpkin pie

• 2 cups pumpkin puree OR 1 (15 ounce) canned pumpkin
• 3 large eggs
  
• 1/2 cup evaporated milk OR heavy whipping cream
  
• 1/2 cup brown sugar
  
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• OR 2 tsp pumpkin spice
• 1/2 tsp salt
  
• 1 (9 inch) unbaked pie crust

Preheat oven to 450F. Whisk eggs in a large bowl. Add pumpkin, evaporated milk, spices and salt in medium bowl until smooth. Pour into crust. Place unbaked pie on a large baking sheet/pan to catch any spills. Bake 15 minutes at this temperature, in the bottom 1/3 of your oven.

Reduce oven temp to 350F and continue baking 35-40 minutes or until knife inserted 1 inch from crust comes out clean. Cool on a wire rack and enjoy!! Top with whipped topping.

Makes one 9-inch pie!

*Optional
Include a pecan & gingersnap layer in your crust!!
1/4 cup pecans, toasted
1/4 cup gingersnap cookies, crushed

Toast the pecans, and process them until finely ground. Process the cookies, and combine. Press the mixture evenly on the bottom of the pie crust before you add the pie filling. Try it sometime!