Pumpkin Pie

I owe a lot of my cooking ability to my Mother-in-law, my Mom, and my Grandma.  Because half of the battle is starting with a good recipe.  I was never a fan of pumpkin pie until I tried this one.  Thank you Sue!

Pumpkin Pie
1 unbaked pie shell
3/4 cups granulated sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 12 oz can evaporated (Not condensed) milk
1 15 oz can solid pumpkin pack (Not Pumpkin Pie Mix)

Prepare your pie crust in a 9" pie pan, shaping and pricking the sides and bottom.  

Combine the sugar, salt, cinnamon, ginger and cloves in a bowl.  Beat eggs lightly in a large bowl (I use my Kitchen Aid).  Stir in the pumpkin and sugar spice mixture.  Gradually stir in evaporated milk  (I use my whisk attachment and pour in a slow continuous stream) until evenly incorporated.  

Carefully pour into pie shell.  Bake in a preheated 425 F oven for 15 minutes, then reduce temperature to 350 F and bake with a pie ring or covering the crust with foil for 50-60 minutes or until a knife inserted near the center comes out clean.  

Cool on a wire rack for 2 hours.

Pumpkin Pie

1 unbaked pie shell
3/4 cups granulated sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 12 oz can evaporated (Not condensed) milk
1 15 oz can solid pumpkin pack (Not Pumpkin Pie Mix)

Prepare your pie crust in a 9" pie pan, shaping and pricking the sides and bottom.  Combine the sugar, salt, cinnamon, ginger and cloves in a bowl.  Beat eggs lightly in a large bowl (I use my Kitchen Aid).  Stir in the pumpkin and sugar spice mixture.  Gradually stir in evaporated milk  (I use my whisk attachment and pour in a slow continuous stream) until evenly incorporated.  Carefully pour into pie shell.  Bake in a preheated 425 F oven for 15 minutes, then reduce temperature to 350 F and bake for 50-60 minutes or until a knife inserted near the center comes out clean.  Cool on a wire rack for 2 hours.