Pumpkin Pie is The Man's favorite... and all Granny L wanted to eat just before she passed, so I practically know it by heart.
1 (9 inch) unbaked deep-dish pie crust
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 (15 ounce) can Pumpkin (NOT Pumpkin Pie Filling... uck!)
1 (12 fluid ounce) can Evaporated Milk
Preheat oven to 425 degrees.
In a large bowl, combine all ingredients, except the pie crust.
Wisk thoroughly to mix.
Pour the mixture into the prepared pie shell.
Bake in the preheated oven for 15 minutes.
Reduce oven temperature to 350 degrees.
Continue baking the pie for an additional 40-50 minutes, or until a toothpick inserted in the center of the pie comes out clean.
Allow the pie to cool on a rack till it's room temperature.
Serve immediately with whipped cream.
Refrigerate any leftover pie.
