New England Pumpkin Pie

• 1 unbaked pie shell
• 2 eggs
• 1 (1 lb) can pumpkin (can use fresh)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 (1 2/3 cup) can evaporated milk

1. .Preheat oven 425 degrees.
2. Beat eggs slightly in a large bowl; stir in pumpkin, granulated and brown sugars, salt, cinnamon, cloves, and nutmeg; stir in evaporated milk.
3. Place pastry shell on middle shelf of oven. Pour pumpkin filling into shell.
4. Bake in hot( 425 degree) oven 15 minutes; lower oven temperature.to moderate (375 degree).Continue baking 20 minutes.
5. Spoon Nut Topping (see below) around edge of pie. Bake 10 minutes longer, or until custard is almost set, but still soft in center.(Don't overbake; custard will set as it cools) Cool pie completely on a wire rack.Leave plain or garnish with whipped cream,
6. NUT TOPPING:Beat 3 tablespoons butter with 2/3 cup firmly packed brown sugar in a small bowl; stir in 2/3 cup coarsely chopped pecans until well blended.(Topping is not included in the calore or nutrition count).
7. You can omit the topping and just bake pie at 425 degrees, then lower oven and bake at 375 degrees for additional 30 minutes.

shell, eggs, pumpkin, granulated sugar, brown sugar, salt, ground cinnamon, ground cloves, ground nutmeg, milk

Taken from www.food.com/recipe/new-england-pumpkin-pie-336861 (may not work)