Pumpkin Pie

Okay, so it's January.  But I never made pumpkin pie at Thanksgiving, because my Mom did that.  And I had evaporated milk that needed used.  And pumpkin pie sounded wonderful.  Hence, the fall recipe post in January.

1 prepared, unbaked 9-inch pie crust *
15 oz. pumpkin puree
¾ c. sugar
1 t. cinnamon
½ t. salt
½ t. ginger
½ t. nutmeg
2 eggs
12 oz. evaporated milk

Preheat oven to 425° F.

Mix sugar, salt, and spices in a small bow.  Beat eggs in a large bowl; stir in pumpkin and sugar mixture.  Gradually add milk.

Pour into pie shell.  Bake for 15 minutes.  Reduce temperature to 350° F; continue baking 40-50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours.  Serve with whipped cream if desired.  (Refrigerate leftovers.)

*Use a deep pie dish, or you will have too much filling.