Pumpkin Pie

Pumpkin Pie 

Easy, classic, and great for breakfast the next morning!

2 eggs
1 16oz can pumpkin (Libbys)
3/4 C sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves 
1 1/2 C (1 12 oz can) evaporated milk - full fat or 2%

In large bowl, combine ingredients in the order given, stirring frequently.   

Pour into pie crust and bake at 425 degrees for 15 minutes, then 350 degrees for another 40-50 minutes.  

Serve with tangy whipped cream:

1 C good quality heavy cream (this is better than using whipping cream)
1/4 C sour cream (or less)1/4 C brown sugar1/4 tsp vanilla