Autumn Harvest Pumpkin Pie

St. Paul Eric's Note:

This is a very easy, very good pumpkin pie recipe (I'm not much of a baker and even I can handle this one!) It originally came to our family by way of a series of cookbooks published in the 1960's by high school home economics teachers: Mrs. Patsy Sachse Edmunds of Crete-Monee HS in Crete, Illinois gets the original credit for this.

• Total Time: 1 hrs 15 mins
• Prep Time: 20 mins
• Cook Time: 55 mins

Ingredients:

Yield: 1 9" pie

• 1 cup sugar
• 1 ½ teaspoons cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon allspice
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ½ teaspoon salt
• 2 eggs
• 1 ½ cups canned pumpkin
• 1 2⁄3; cups undiluted evaporated milk (usually 1 large can)
• 1 9 inch single unbaked pastry shell

Directions:

1. Preheat oven to 425 degrees F.
2. Blend the sugar, spices and salt together.
3. Add eggs, pumpkin and evaporated milk.
4. Stir to blend mixture well.
5. Pour into unbaked pie shell.
6. Bake in hot oven for 15 minutes.
7. Lower temperature to 350 degrees F and bake 35- 40 minutes longer.
8. Cool pie before serving.
9. Garnish with whipped cream or a mixture of chopped nuts and honey drizzled over the top.