Momma's Pumpkin Pie

At Thanksgiving time, there was one pie that Momma always made, and I looked forward to it every year. Pumpkin pie, it's everything "fall". This is one of my all-time favorites.

It is much easier to make than most people think because it's so delicious and tastes complex.

This is the recipe that I have enjoyed all my life. I hope you enjoy it too.

Tools needed:

Bowl

Measuring cups and spoons

Whisk

Can opener

Pie plate

rolling pin

Ingredients: 1 15-ounce can pure pumpkin (not pumpkin pie mix)

1 12-ounce can of evaporated milk

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 unbaked 9-inch deep-dish pie shell

Directions:

Mix the dry ingredients in a small bowl.

Beat eggs in a large bowl.

Stir in pumpkin and dry ingredients. Gradually add in the milk and stir to combine.

Pour into the pie shell.

Place in a preheated oven at 425°F and bake for 15 minutes. Then, lower the temperature to 350°F and continue baking for 30-40 minutes, or until a knife inserted close to the center emerges clean.

Allow to cool on a wire rack for 2 hours. Serve right away or store in the refrigerator.

BONUS!

Don't toss the scraps of pie crust, put them on a baking sheet, sprinkle with cinnamon and sugar. Bake at 350°F for 15-20 minutes, or until golden.