Pumpkin Pie

• 4 eggs
• 2 cups canned pumpkin or fresh pumpkin puree (see box)
• 1 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon allspice
• 1 teaspoon pumpkin pie spice (a commercial mixture of ginger, cinnamon, cloves and nutmeg)
• 1 1/2 teaspoons ginger
• 1 tablespoon cinnamon
• 1/2 teaspoon cloves
• 4 tablespoons butter, melted
• 3 cups evaporated milk
• 1 teaspoon vanilla
• 2 pastry pie shells (9 inches)

1. Preheat oven to 450 degrees.
2. Beat eggs together, lightly.
3. Add each ingredient in order listed and mix well after each addition.
4. Pour into the pie shells.
5. Bake 10 minutes; reduce heat to 350 degrees and bake 50 minutes.
6. Let cool before serving.

eggs, pumpkin, sugar, salt, allspice, pumpkin pie spice, ginger, cinnamon, cloves, butter, milk, vanilla, pastry pie shells

Taken from cooking.nytimes.com/recipes/3641 (may not work)