Pumpkin Pie

2 eggs

1 can (16 oz or so) Pumpkin

1 C. brown sugar

1 Tbsp. pumpkin pie spice

1 Tbsp. flour

1/2 tsp. salt

1 2/3 C. canned milk (1 can)

1 – 9 in. pie shell, unbaked. Half of Pillsbury refrigerated pie crust box.

Combine eggs and pumpkin.

Blend in sugar and spice mixed with flour and salt (using mixer)

Whisk in milk and mix thoroughly. (by hand or with mixer)

Heat oven to 450.

Reduce temp and bake 425F (convection oven) 15 minutes

Reduce again to 325F (convection oven) 30 – 40 minutes

Knife in center comes out clean. Pie has uniform jiggle throughout filling.

Sub for Pumpkin Pie spice: 1 tsp. cinnamon; 1/4 tsp. nutmeg; 1/2 tsp. ginger; 1/4 tsp. cloves (all ground fine) use this for 1 Tbsp of pumpkin pie spice. Some will like more nutmeg and less cloves.

Some of the best recipes appear when folks are trying to get you to buy their products. This is a favorite recipe of Cheryl. She used it often for making pie at thanksgiving holiday time for family gatherings. She always made her own crust that my mother taught her how to make. I have not mastered that but I have mastered opening the refrigerated crust that Pillsbury and others they keep at the market I shop in. If I ever master hand made crust I will use it but for now we are going with premade crust.

Carpe the pie. Let’s bake pie. Life is better with pie.

Wrapped and ready for transport with its companion.