Pumpkin pie is certainly one of my favorite autumn treats. Although I really enjoy eating pumpkin pie, I’ve never tried to make one myself. This year I’ve been on quite the baking streak therefore I decided I would try to bake my own pie, below is the recipe I used.

You will need:

• Pillsbury pie crust
• ¾ cup of granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) of Libby’s 100% Pure Pumpkin
• 1 can (12 fl. Oz.) Nestle Carnation Evaporated Milk
• Whipped cream (optional)

 Directions:

1. In a small bowl, mix the sugar, cinnamon, salt, ginger and gloves
2. Beat the eggs in a large bowl
3. Stir in the pumpkin and sugar-spice mixture
4. Gradually stir in the evaporated milk
5. Grease a pie dish
6. Pour the filling on the pie dish
7. Bake in the lowest level of the rack at 425 for 15 minutes and then bake at 350 for 40 – 50 minutes
8. Cool for 2 hours and then serve with whipped cream

Tips & Tricks

• Make sure to shake the evaporated milk well before opening the can so that all of the “gunk” isn’t at the bottom of the can
• Insert a toothpick into the middle of the pie to check if it is done, if the toothpick comes out clean, the pie is done