Pumpkin Pie

One of my family's favorite pumpkin pies! I have even made this pie with chopped toasted walnuts added but that is optional. Measure exactly 1-3/4 cups sweetened condensed milk, no more or no less!

• Ready In: 1 hr 12 mins
• Yields: 1 (9-inch) pie

Ingredients

• 1  unbaked 9-inch deep dish pie pastry
• 1 3⁄4 cups canned pumpkin
• 1 -2  teaspoon vanilla
• 1 3⁄4 cups sweetened condensed milk
• 2  large eggs, lightly beaten
• 2⁄3 cup light brown sugar, packed
• 2  tablespoons sugar
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon  freshly grated nutmeg
• 1⁄4 teaspoon clove
•  whipped cream

Directions

1. Fir the prepared pie pastry into a glass pie plate; fold the edges under then flute ad desired.
2. In a large bowl combine all remaining ingredients, then beat using an electric mixer at medium speed for about 2-3 minutes.
3. Transfer to prepared pie shell.
4. Place the pie plate on a baking sheet.
5. Bake at 425 degrees for 12 minutes; reduce heat to 350, then continue to bake for 50 minutes or until a knife inserted in the center comes out clean.
6. Cool on a wire rack and serve at room temperature, or refrigerate and bring to room temperature before serving.
7. Dollup each slice with whipped cream.