PUMPKIN PIE

What you need: 

3 eggs

2 cups pumpkin

1 cup brown sugar or 3/4 cups white sugar

1/4 tsp salt

1/4 tsp ginger

1 tsp cinnamon

1/8 tsp cloves

1/2 tsp nutmeg

1 to 1-1/2 cups evaporated milk

1 deep-dish frozen pie crust

What you do:

1. In a small bowl, mix together sugar, salt, and all spices.

2. In a large bowl, beat eggs. Add canned pumpkin, then sugar/spice mixture, and then evaporated milk, mixing well. Pour into frozen deep-dish pie crust.

3. Bake at 450F for 15 minutes and then at 325F for 30 minutes, or until a toothpick inserted in the middle of the pie comes out clean (I had to bake my pie for longer, because my stove sucks). 

4. Let cool for at least an hour.

5. Serve with a big dollop of whipped cream or some vanilla ice cream.

(Optional: for a custard pie, reduce pumpkin to 1 cup and increase evaporated milk to 2 to 2-1/2 cups.)