Pumpkin Pie

This started as the recipe that's included on the can of Libby's 100% Pure Pumpkin. However, we're not fans of clove, so we substitute Allspice. We also add vanilla, which I really like.

Ingredients

• ¾ cup granulated sugar

• 1 tsp ground cinnamon

• ½ tsp salt (7.4 g)

• ½ tsp ground ginger

• ¼ tsp allspice

• 2 large eggs

• 1 can (15oz) 100% pure pumpkin (not pie mix)

• 1 can (12oz) evaporated milk

• 1 tsp vanilla extract

• Prepared crust for single-crust pie (4 cup volume)

Equipment

• Small mixing bowl to combine dry ingredients

• Large mixing bowl

• Mixer

• Measuring cup and measuring spoons

Directions

1. Preheat oven to 425°F

2. Mix dry ingredients in small mixing bowl

3. Beat eggs in large mixing bowl

4. Add pumpkin and vanilla to the eggs and combine well

5. Add the dry ingredients a bit at a time, mixing well each time

6. Slowly add the evaporated milk, mixing constantly

7. Pour the contents into the prepared pie crust

8. Bake for 15 minutes @ 425°F; reduce temperature to 350°F and bake 30-60 minutes until a knife inserted near the middle comes out clean (start watching carefully at the 30-40 minute mark)