Pumpkin Pie
This is a traditional rendition of this old fashioned favorite!

Yield: 8 slices per pie

• 1 9-inch unbaked pie shell
• 3/4 cup sugar
• 1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
• 1 - 16 ounce can pumpkin (2 cups)
• 1 - 12 ounce can evaporated milk (1 1/2 cups)
• 2 eggs, beaten
• 1/2 cup whipping cream, whipped or 1 cup frozen whipped topping, thawed

Prepare pastry for 1 unbaked pie shell.

Preheat oven to 425 degrees F. In a large bowl, combine all filling ingredients; blend well. Pour into pastry lined pan. Bake at 425 degrees F. for 15 minutes. Reduce heat to 350 degrees F. Bake an additional 40 to 50 minutes or until a knife inserted in the center comes out clean. Cool. Refrigerate until serving time. Serve with a dollop of whipped cream or whipped topping.