Pumpkin Pie

Every year, I must make pumpkin cream pie (also known as "The Pie That Won't Die") for Thanksgiving dessert. I've made pumpkin cream pie for the past 10 years or so every single Thanksgiving, not because I wanted to, but because I was told I had to. My family goes crazy for that pie. This year, I finally retired the pie. Once I told my family that I was making  mini apple cheesecakes, they forgot all about "The Pie That Won't Die." I was thrilled—that was until my uncle pouted that he wanted pumpkin pie. I was a little bummed since I wanted to break free from that pie, until he said he wanted PLAIN pumpkin pie. I happily obliged and made him a plain pumpkin pie. This pie recipe was your standard pumpkin pie. It had a custard-like consistency and a hint of spices. It was yummy, especially topped with fresh whipped cream.

Pumpkin Pie

Source: Libby's

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon (I used 1/2 teaspoon cinnamon plus 1 teaspoon pumpkin pie spice.)

1/2 teaspoon ground ginger (I omitted.)
1/4 teaspoon ground cloves (I omitted.)
2 eggs (lightly beaten)
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
1 pie crust (unbaked)

Preheat oven to 425 degrees.
In a large bowl, whisk together sugar, cinnamon, salt, ginger, and cloves.
Stir in eggs and pumpkin. Gradually stir in evaporated milk.
Pour mixture into unbaked pie shell.
Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for an additional 40 to 50 minutes or until knife inserted one inch from center comes out clean.
Cool on wire rack for 2 hours.
Store in refrigerator.