Classic Pumpkin Pie
Makes enough filling for two single-crust pies
1 29-ounce can cooked pumpkin
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
dash of nutmeg
1 teaspoon vanilla extract
4 large eggs, lightly beaten
2 12-ounce cans evaporated milk
2 unbaked single crust pie shells
Preheat the oven to 425 degrees F.
In a large bowl, combine the pumpkin, sugar, salt, spices, vanilla and eggs until well blended. Stir in the evaporated milk.
Roll out the dough and prepare two single-crust pie shells. Divide the pumpkin mixture between the two shells. Bake for 15 minutes, then reduce the oven temperature to 350 degrees and bake for an additional 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours before serving or refrigerate overnight.
