Pumpkin Pie

This Thanksgiving, I decided to try and make homemade everything and pies were on that list. I am not a fan of pumpkin pie, but Kevin loves it. Oddly enough, these were the only items from scratch that I made. Who has the time, right?

Pumpkin Pie

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Again, I am not a person who likes Pumpkin Pie, but I can tell you that one pie went home with the in laws and the other has been eaten by Kevin. I have heard zero complaints. Maybe Kevin knows better...