Pumpkin Pie

Pumpkin pie.  A classic for this time of year.  If it's not your favorite, (some people say it's the texture) don't make it!  Otherwise, give this recipe a try.  It makes two, so you can eat one now and freeze one for later.  Just let it defrost in the fridge for a couple of days before you want to serve it.

Start out with your unbaked pie crust.

Combine the remaining ingredients in a large(r than mine) mixing bowl.  The only trick here is to beat the eggs separately so they mix in better.

Mix well, then divide between the pie crusts.

Bake until knife inserted comes out mostly clean.

Let cool at room temperature before refrigerating.

Pumpkin Pie

2 unbaked pie crusts (9"--or deep dish)

1 1/2 cups sugar

1 tsp salt

2 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

4 eggs, beaten

3 1/2 cups pumpkin puree (one 29 oz can)

3 cups evaporated milk (two 12 oz cans)

Combine filling ingredients and mix well.  Divide between pie crusts.  Bake at 425 for first 15 minutes, then decrease heat to 350 for 45 minutes.  Pies are done when knife inserted comes out mostly clean.