PUMPKIN PIE

This one is adapted from a recipe I found on the bottom of a pumpkin at TJ’s. I think there will be an alternative recipe – this was really yummy, Audrey loved it!!!! But I want to try one without the sweetened condensed milk.

2 eggs
1 1/3 cups sweetened condensed milk
1 1/3 cups PUMPKIN PUREE
1 heaping teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cloves

Hink: the pumpkin cooking and the crust making and then chilling take about the same amount of time – but you can get stuff done in between.

Whisk together all filling ingredients until smooth. Roll out and fill a 9“ pie pan with HOMEMADE PIE CRUST. Pour filling into crust. Bake at 375 degrees for about an hour, until filling is puffed and almost, but not quite, completely set. Cool completely and serve with homemade whipped cream. Or eat with out it for breakfast.