INGREDIENTS
3 cups canned pumpkin
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3 large eggs, lightly beaten
1 (12 oz) can evaporated milk
pastry for 10 inch pie {or store bought pie crust}
frozen whipped topping, thawed {optional}
DIRECTIONS
Preheat oven to 425°. Combine first 9 ingredients in a large bowl, stirring well. Pour filling mixture into pastry shell in a 9.5 or 10 inch deep dish pie plate. Bake at 425° for 15 minutes. Reduce heat to 350° and bake 50 more minutes or until knife inserted near center comes out clean. Cover and store in refrigerator. Serve with whipped topping if desired.
**Let's face it, pumpkin pie is a Thanksgiving must have. This is my grandmother's recipe and we have it every year. So tasty and easy to make. Whipped topping is not even a question, it's a must! From my Grandmother to you, enjoy!
{image credit Pillsbury.com} Make sure to check out the Pillsbury Pumpkin Pie recipe as well!
