Pumpkin Pie

1st dessert I made this weekend: Pumpkin Pie for Jordan

Growing up I remember my mom actually baking pumpkins left over from Halloween and freezing the 'meat' to make pumpkin pies. I used a short cut by buying canned pumpkin.

Pumpkin Pie
Ingredients:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) pumpkin
• 1 can (12 fl. oz.) evaporated milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Yes, that is a Yosemite Sam candle.

I had left over filling from the mixture, so I sprayed a cupcake tin and poured in the remaining concoction. It baked for about 20-25 minutes. It tasted pretty good, pie with out the crust or a pumpkin custard.