Best Pumpkin Pie!

I got this from last year's Better Home & Garden's November issue. The article said it was originally published November 1955. I made it early to test for Thanksgiving, and fell in love with it! My mom was doubtful when I described it (she doesn't like change), but was impressed when she tried it. Of the 3 pies I made for the actual Thanksgiving meal, this one disappeared the fastest! I'm definitely sticking with this recipe. Prep time doesn't include making the pie crust.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1  pastry for single-crust pie
• 15  ounces pumpkin
• 3⁄4 cup sugar
• 1 1⁄4 teaspoons cinnamon
• 1  teaspoon ginger
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon clove
• 3  eggs, slightly beaten
• 1 1⁄4 cups milk

Directions

1. Preheat oven to 375°F.
2. Prepare pie crust.
3. For filling, in a large bowl combine pumpkin through cloves.
4. Add eggs, beat lightly with a fork until combined.
5. Gradually add milk; stir until combined.
6. Carefully pour filling into pie shell.
7. Cover edges with foil.
8. Bake 30 minutes.
9. Remove foil.
10. Bake 25-30 minutes longer until a knife inserted near middle of pie comes out clean.
11. Cool on a wire rack.
12. Cover and refrigerate within 2 hours.
13. Make up to 2 days ahead of time. (Will be better set if made ahead).
14. Tip: Make sure to crimp crust into a high edge to keep filling from bubbling over.