I am a sucker for a good pumpkin pie. This is one of the better recipes that I have found (and I eat a lot of pie!). This pie is a great addition to any Thanksgiving smorgasbord, or a nice treat during the Halloween festivities.

Step 1


Preheat oven to 425 degrees. While you are waiting for the oven to heat mix the sugar, salt, cinnamon, ginger, and cloves in small bowl. You can also beat the eggs in a large bowl now, but I prefer to wait until the oven has hit 425, so that they don’t settle. Have your pie crust already to receive the ingredients.

Step 2 

Stir in pumpkin and sugar-spice mixture into the eggs and gradually stir in the evaporated milk. You want to go slowly with the milk because it is heavy and will not mix as evenly if you pour it all in at once.

Step 3 

Pour everything into the pie shell that you had already waiting, and bake for 15 minutes at 425. Reduce the temperature (after the 15 minutes has passed) to 350 degrees; bake for 40-50 minutes or until you can poke the middle of the pie with a toothpick or a knife and it comes out clean.

Step 4 

Let the pie cool on a rack for at least two hours prior to serving, or if you won’t be serving it for longer than that, refrigerate it. It goes without saying that all pumpkin pie should be served with a liberal dollop of whipped cream (not the stuff in the can, Cool Whip).

There you have it.  One of the most delicious pies that I have tasted.  Of course it goes without saying that a pumpkin pie should be on every table come Halloween or Thanksgiving, so give this one a whirl at your next get together and you won't be dissapointed.