Pumpkin Pie

Pictured: pumpkin pie and wassail. 

Original recipe from Libby's canned pumpkin.

There is nothing special about this recipe, only that I never remember to keep the can out for directions all the way through making pumpkin pie.  For that matter, half the time I'm pureeing my own pumpkin anyway, so I needed the recipe in a dependable place.  :)

Ingredients

• 2 eggs
• 1 1/2 c (1 can) pumpkin or butternut puree
• 3/4 c sugar
• 1/2 t salt
• 2 t pumpkin pie spice OR the following 3 ingredients:
• 1 t cinnamon
• 1/2 t ginger
• 1/4 t cloves
• 1 can evaporated milk
• 1 uncooked pie shell
• whipped cream to taste :)

Directions:

1. Preheat oven to 425.  In a large bowl, beat eggs.  Add pumpkin, sugar, and spices.  Stir in evaporated milk.
2. Pour into pie shell, carefully transfer to oven.
3. Bake 15 min, reduce heat to 350 and bake 40-50 min more or until inserted knife comes out clean.  
4. Cool and serve with whipped topping.