#108 - Pumpkin Pie

(by Shirley McNevich)

1 - 15 oz. can Libby's 100% pure pumpkin
3/4 cup white sugar
1/2 tsp. cinnamon
1 tsp. salt
3 large eggs
1 cup 2% milk (for a creamier pie, use 1 cup Carnation evaporated milk instead of 2%)
1 unbaked 9" pie shell (4 cup volume) (our pie crust recipe is #33 on this blog)

By hand, mix pumpkin, sugar, salt, cinnamon. In a separate bowl beat the eggs with a fork. Add the eggs to the mixture and stir them in. Stir in the milk. Spray the pie plate with Pam, then put in the pie dough and flute the edges. Spray the inside of the pie dough with Pam. Pour the pumpkin mixture into the pie shell. Sprinkle the cinnamon over the top of the pumpkin. Put small pieces of foil around just the edge of the pie crust all the way around the pie so it doesn't burn. Pre-heat oven to 425 degrees. Place in oven and bake for 15 minutes. Turn the temperature back to 350 degrees. Bake for another 35 minutes. Open oven door and remove the foil from the pie crust edges. Return to oven and bake another 15 minutes. When you think it's done, insert a knife through the middle of the pie. If it's clean when it comes out, it's done. If not, bake a few more minutes and retest.