Redfield Recipes: Pumpkin Pie

Pumpkin Pie

From Libby's brand pumpkin can

		pastry (plain and graham cracker crust are both good) for one pie
³/₄	cup	sugar
¹/₂	tsp	salt
		spices to taste (cinnamon, ginger, nutmeg, cloves, and allspice are good)
2		large eggs
15	oz	stewed pumpkin
12	fl oz	evaporated milk

Preheat oven to 425°F.

Line pie dish with pastry and set aside.

Mix sugar, salt, and spices in a small bowl. Beat eggs in a large bowl. Stir pumpkin and spices into the eggs. Gradually stir in the evaporated milk. Pour into the pie shell.

Bake in preheated oven for 15 minutes, then reduce oven temperature to 350°F. Bake 40-50 minutes or until a knife inserted into the middle of the pie comes out clean.

Cool on wire rack for 2 hours, then refrigerate.

Serve with whipped cream.