Pumpkin pie

To make a pumpkin pie from either homegrown or canned pumpkin so the pie has the true pumpkin color, be sure to combine in the precise order in which they are listed in the recipe.

- 2 eggs
- 1x 16-ounce can pumpkin or 2 cups cooked pumpkin pulp
- ¾ cup sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1x 12-ounce can evaporated milk or 1-1/3 cups light cream
- Unbaked crust for a single-crust 9-inch pie

In a large bowl, beat eggs, add pumpkin and stir to blend well.
Add sugar, salt, cinnamon, ginger and cloves; blend thoroughly.
Add milk; blend thoroughly.
Pour filling into prepared crust.
Bake 15 minutes in an oven 425F, reduce heat to 350F and bake 45 minutes.

BON APPETIT