Pumpkin Pie

using homemade pumpkin puree 

After much deliberation, my family and I unanimously concluded that this pie was the most flavorful, satisfying pumpkin pie ever to excite our palates. It was the epitome of pumpkin pie perfection. While the other two pies I prepared for Thanksgiving were rather orange in color, this pie was a deep, rich brown. Furthermore, the flavor and texture was highly superior. Home-prepared pumpkin puree undoubtedly was the responsible factor in the difference in flavor! Make Your Own Puree!

Modified recipe from the label of Libby's canned pumpkin

• 1 9-in. pie crust
• 3/4 C. sugar
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. nutmeg
• 1/4 tsp. cloves
• 1/4 tsp. allspice
• 1/8 tsp. cardamom
• 2 eggs
• 15 oz. homemade pumpkin puree
• 1 can (12 oz.) evaporated milk

 Preheat oven to 425 degrees F.

Combine sugar and spices. In a larger bowl, beat eggs, then mix in pumpkin and sugar-spice mixture. Blend in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees; bake 40-50 minutes or until knife inserted in center comes out clean.