Instructions

• Step 1: Preheat oven to 425 degrees Preheat your oven to 425 degrees.
• Step 2: Combine sugar, salt, and spice Combine the sugar, salt, and pumpkin pie spice in a small mixing bowl.
• TIP: Use cinnamon, ginger, and cloves in place of pumpkin pie spice for a slightly different flavor.
• Step 3: Beat eggs, and stir in pumpkin, sugar, and milk Beat the eggs in a large mixing bowl. Stir in the canned pumpkin and the sugar and spice mixture, and slowly add the evaporated milk.
• Step 4: Pour mixture into pie crust and bake Pour the mixture into the pie crust, placed in a nine-inch pie pan. Use the back of a spoon to smooth out the top of your pie and bake for 15 minutes.
• TIP: Cover the edges of the pie crust with aluminum foil if they begin to brown too quickly.
• Step 5: Reduce heat to 350, and bake for 40-50 minutes Reduce the oven temperature to 350 degrees, and bake the pie for 40 to 50 minutes longer.
• Step 6: Cool on wire rack for two hours Remove the pie from the oven, and allow it to cool on a wire rack for two hours. Once it has cooled, top each slice with a dollop of whipped cream, and dig in.
• FACT: Pumpkins have been grown in North America for 5,000 years.

You Will Need

• 3/4 c. granulated sugar
• 1/2 tsp. salt
• 1-3/4 tsp. pumpkin pie spice
• Two large eggs
• A 15-ounce can pure pumpkin
• A 12-ounce can evaporated milk
• A 9-inch unbaked deep-dish pie crust
• Two mixing bowls
• A 9-inch pie pan
• A wire rack
• 1 tsp. ground cinnamon (optional)
• 1/2 tsp. ground ginger (optional)
• 1/2 tsp. ground cloves (optional)
• Aluminum foil (optional)
• 1 c. whipped cream (optional)