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Homemade Pumpkin Pie

Make your Thanksgiving Pumpkin Pie fro scratch this year and be a big hit with your family.

Note: I have substituted my own cooked pumpkin puree in this recipe for years and it gives it a wonderful fresh taste. Pumpkins come in differest shapes, sizes and varieties. You can use a jack-o-lantern pumpkin, but it is even better when you use a sweet pie pumpkin. Pie pumpkins are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. See recipe to cook your own pumpkin.

Pumpkin Pie INGREDIENTS

1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
2 eggs
2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk

DIRECTIONS

Preheat oven to 425 F.
Combine sugar, salt, cinnamon, ginger, nutmeg and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)