Pumpkin Pie

Nothing says fall quite like a tasty piece of pumpkin pie. Halloween tends to bring out pumpkins sitting on people’s front steps, and fall in general brings out pumpkin flavored everything. But there is nothing quite so traditional as eating a piece of pumpkin pie while wearing a scarf and probably some hot chocolate, coffee or tea in a mug nearby. Whether or not it is a tradition or brings back nostalgia, or even if you have never had it before, it is a great treat any day. It seems weird that we cook up what is technically a vegetable into a delicious sweet pie but there is no arguing that it is a phenomenal creation. Brace yourself for the icy winter that is surely coming and eat some pie and enjoy the lovely fall weather.


3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S 100% Pure Pumpkin (or some other generic grocery store pumpkin)
1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk (or some other generic grocery store evaporated milk)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell (can buy frozen or refrigerated or if feeling super ambitious they can be made from scratch)
Whipped cream (optional)

1. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. Pour into pie shell.
3. Bake in preheated 425° F oven 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. Top with whipped cream before serving.
4. Hide in room with fork and entire pie. Eat pie without letting anyone else know it was made. Enjoy the entire pie to yourself.

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