Pumpkin Pie

Ingredients:

3/4 C Sugar

1/2 t Salt

1 t Ground Cinnamon

1/2 t Ground Ginger

1/4 t Ground Cloves

2 Large eggs

1 15 oz Can Pumpkin

1 12 oz Can Evaporated milk

1 Unbaked 9-inch Deep dish pie shell

Optional:

Walnut Crunch Topping

4 T Butter

1 C Chopped walnuts

3/4 C Packed Brown sugar

Whipped cream

Directions:

Preheat oven to 425 degrees. 

In a small bowl, mix sugar, salt, cinnamon, ginger, and cloves.

In a large bowl, beat eggs. Stir in pumpkin and sugar-spice mixture. 

Gradually stir in evaporated milk

Pour into pie shell. 

Bake for 15 minutes. Reduce temperature to 350 degrees and bake for 40-50 minutes or until knife comes out clean. 

Cool on wire rack for two hours. 

For Walnut Crunch Topping: 

In a small  saucepan over low heat, melt butter. Stir in walnuts and brown sugar until well-mixed. 

When pie is cool, spoon topping evenly over pie. Broil about 5-7 inches from source of heat for about three minutes or until topping is golden and sugar is dissolved.

Cool pie again on wire rack

If desired, top with whipped cream. 

* Adapted from Libby's Canned Pumpkin Pie recipe