Grandma’s Pumpkin Pie

Ingredients:

9-inch unbaked single crust pie pastry (homemade or store-bought)

¾ cup granulated sugar

1 ½ to 2 teaspoons ground cinnamon (see Notes section below)

1 teaspoon pumpkin pie spice

½ teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon salt

2 eggs

15 ounce can pumpkin puree not pie filling

12 ounce can evaporated milk

whipped cream for serving

Instructions:

Preheat oven to 425 degrees F.

Combine the sugar, cinnamon, pumpkin pie spice, ginger, cloves and salt in a small bowl. Set aside.

Whisk the eggs in separate large bowl. Stir in pumpkin and sugar-spice mixture. Stir in the evaporated milk. The mixture will be very thin. Pour it into the unbaked pie crust.

Bake in preheated 425 degree F oven for 15 minutes. Reduce oven temperature to 350 degrees F and continue to bake for 40 to 50 minutes or until wooden skewer or knife inserted near center comes out clean. Cool on wire rack for no more than 2 hours. Serve immediately or refrigerate.

Serve at room temperature or chilled with whipped cream.

8 servings