Moms Pumpkin Pie Recipe

Today I would like to share with you one of my mom’s greatest recipes: her famous pumpkin pie. This is easily one of my top 3 favorite desserts that she makes. Every holiday season she rolls out a number of different pies, I am also an avid apple pie fan, but pumpkin is the winner in my book by a significant margin.

Here’s what you'll need:

-3/4 cup granulated sugar
-1 teaspoon ground cinnamon
-1/2 teaspoon salt
-1/2 teaspoon ground ginger
-1/4 teaspoon ground cloves
-2 large eggs
-1 can (15 oz.) canned pumpkin
-1 can (12 fl. oz.) evaporated milk
-1 unbaked 9-inch (4-cup volume) deep-dish pie shell

-1 pie pan
-Whipped cream

-Vanilla Ice Cream

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Next pour the mixture into the pie shell. Bake in a preheated 425° F oven for 15 minutes. Reduce temperature to 350° F and then bake for another 40 to 50 minutes or until knife inserted near center comes out clean.

Let the pie cool for 2 hours and then refrigerate. Top with whipped cream before and vanilla ice cream.