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Pumpkin Pie is a Thanksgiving tradition in my family. You cannot have one without the other. Since I don't care for pecans, this has always been my dessert of choice during the holidays. Creamy, spicy, pumpkin pie is just what you need after stuffing yourself full of turkey and sides. Yummy!
1 ready made pie crust
2 eggs, lightly beaten
1 can of pumpkin puree
¾ cup sugar
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon cloves
½ teaspoon ginger
1 can evaporated milk (12 oz.)
Mix eggs, pumpkin, and seasonings together in a large bowl. Pour into the pie crust. Preheat your oven to 425 degrees. Place pie in oven and bake for 15 minutes. Reduce heat to 350 degrees and bake for an additional 40-45 minutes. Pie is done when a knife inserted into the center comes out clean. Remove from oven and allow to cool completely. Serve with Cool Whip or whipped cream.
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