Pumpkin Pie

Thanksgiving Day is coming up very soon - I love this time of year, and also love pumpkin pie! There will be several of these pies at our Thanksgiving feast this year. And this is the pumpkin pie recipe that I have used for years and years - the aroma of pumpkin pie baking in the oven is just heavenly. 

Pumpkin Pie

2 eggs, slightly beaten
1 can pumpkin
3/4 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 can evaporated milk
1 9-inch unbaked pie shell

Mix filling ingredients in the order given. Pour into pie shell.
Bake at 425 degrees for 15 minutes; reduce to 350 degrees and bake 45 minutes or until knife inserted in center comes out clean. Cool.

Note: Click here for info about the pie crust recipe that I used - a make-ahead pie crust mix that can be stored in the freezer.

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