My Favorite Pumpkin Pie

Ingredients

• 1 (15 ounce) can 100% pumpkin puree

• 2 large eggs
• 1/2 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

• 1 (12 ounce) can evaporated milk
• 1 unbaked deep-dish pie pastry (9 inch)
• whipped cream

Directions

1. 1

   Preheat oven to 425 degrees.

2. 2

   In large mixing bowl, combine pumpkin and eggs until well mixed.

3. 3

   Add the sugars, vanilla extract, cinnamon, ginger, cloves and salt; mix well.

4. 4

   Add the evaporated milk gradually.

5. 5

   Pour into pie shell.

6. 6

   Bake for 15 minutes at 425 degrees.

7. 7

   Reduce heat to 350 degrees and bake for another 40-50 minutes, depending on your oven.

8. 8

   Pie is done when knife inserted in the middle comes out clean or until the center is no longer jiggly.

9. 9

   Do not overcook; this leads to the pie cracking.

10. 10

    Cool pie on rack for two hours.

11. 11

    Serve at room temperature or refrigerate (I like mine cold).

12. 12

    Enjoy!