Pumpkin Pie

Pie filling:

• 3 eggs, slightly beaten

• 1 cup light brown sugar

• ½ tsp salt

• 1 teaspoon cinnamon

• ¼ tsp cloves

• ¼ tsp nutmeg

• ¼ tsp ginger

• 1 can 14.5 oz. can pumpkin

• 1 cup evaporated milk

• Your favorite pie crust (try my Nana's traditional pie crust recipe)

Directions:

1. Preheat oven to 450 degrees. Combine eggs, sugar, salt and spices. Beat well. Blend in the pumpkin. Add milk and beat well.

2. Pour into the pie crust.

3. Bake at 450 degrees for 10 minutes. Reduce the heat to 350 degrees and bake for an additional 40 to 45 minutes.

4. The pie is done when a knife inserted in the center comes out clean. Let cool completely and then store in the refrigerator. Serve with whipped cream or vanilla ice cream!