Pumpkin Pie

Recipe courtesy of the Kinsley Family Cookbook

Ingredients

1 15-oz can Libby’s pumpkin
1 12-oz can evaporated milk
3/4 cup sugar
1 tsp. cinnamon
1 pinch of salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1 Pillsbury pie crust
Ground nutmeg

Instructions

1. Mix the sugar, cinnamon, salt, ginger and cloves in a small bowl.
2. Beat the eggs in large bowl.
3. Stir in the pumpkin and sugar-spice mixture.  
4. Gradually stir in the evaporated milk.  Pour into the pie shell
5. Sprinkle nutmeg on top.
6. Cover the edges with a “crust protector” and bake for 15 minutes at 425 degrees.
7. Reduce the temperature to 350 degrees and bake for 40-50 minutes until an inserted knife near the center.  Refrigerate.