Pumpkin Pie

Pumpkin Pie was the pie my Mom got the most requests for. She got the recipe off a can of Libby's pumpkin years ago and I use that stained recipe label that she tore off the can every time I make this pie.

1 unbaked pie shell (I always use the recipe on the Tender flake box for this pie)

Filling

2 eggs-slightly beaten

1 3/4 cups pure (or solid) pumpkin (make sure it says pure or solid and not Pumpkin Pie Filling. When it says that it means it has everything in it already to go in the crust. We are starting from scratch here) 14 oz. 398 ml can

3/4 cup sugar

1/2 tsp salt

1 tsp cinnamon

1/4 tsp cloves

1/2 tsp ginger

1 2/3 cups evaporated milk 370 ml can

Mix all the above together well and pour into unbaked pie shell. The recipe says this is enough for 2 pies but I like to fill the shell right up to the top or use a deep dish and so for me this is for one pie.

Bake in pre heated 400 oven for 15 minutes. Turn oven down to 350 and continue to bake for 45 minutes, or until a knife inserted in the middle comes out clean.

The flavor intensifies abit if you bake it the night before or the morning you will be serving it. It is best served at room temperature with mounds of whipped cream.