3 C Pumpkin puree
1 C Sugar
1 1/2 t Ground cinnamon
1 t Ground cloves
1 t Ground allspice
1/2 t Ground ginger
1/2 t Salt (optional)
3-4 Large eggs (Use less for denser pie)
1/2 t Vanilla extract (optional)
12-18 oz Evaporated milk (or non-dairy substitute)(use less for denser pie)
Directions:
Mix all ingredients well. Pour into pie crust of your choice (fill to just below 1/4 inch from top of crust).
Bake at 425 degrees for first 15 minutes. Lower temperature to 350 degrees and bake another 45-60 minutes (until a blunt table knife inserted into the center comes out clean).
Allow pie to cool to your desired temperature. Serve with whipped topping of your choice if desired.
Note: Pie freezes well. Thaw for 24 hours in refrigerator then bake at 350 degrees for about 15 minutes to reheat.
* Adapted from http://www.pickyourown.org/pumpkinpie.php
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