Categories: Pie, Pumpkin, Thanksgiving

Ingredients

• 1 3/4 cups canned pumpkin
• 1 3/4 cups sweetened condensed milk
• 2 large eggs, beaten
• 3/4 cup firmly packed light brown sugar
• 2 tablespoons sugar
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 9 inch pie shell, unbaked

Directions

1. Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.

2. Pour into prepared piecrust (don’t pour above the crimp in the pie crust, or filling will overflow)

3. Bake at 425 degrees for 15 minutes.

4. Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean (cover pie crust edges with foil, to prevent overbrowning).

5. Cool on a wire rack.

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