`Tis The Season Pumpkin Pie

• 1 1/2 c. canned or mashed cooked pumpkin
• 3/4 c. sugar
• 1/2 tsp. salt
• 1 to 1 1/2 tsp. ground cinnamon
• 1/4 to 1/2 tsp. ground nutmeg
• 1/4 to 1/2 tsp. ground cloves
• 3 eggs, slightly beaten
• 1 1/4 c. milk
• 1 (6 oz.) can (2/3 c.) evaporated milk
• 9-inch pie crust, prepared from scratch or frozen pie crust, thawed (deep-dish)
• walnut halves (optional)
• whipped cream

1. Thoroughly mix pumpkin, sugar, salt and spices.
2. Blend in eggs, milk and evaporated milk.
3. Pour into unbaked pie shell. Bake at 400u0b0 for 50 minutes or until a knife inserted in the center comes out clean.
4. Cool before serving.
5. Trim with walnut halves if desired.
6. Serve with whipped cream.

pumpkin, sugar, salt, ground cinnamon, ground nutmeg, ground cloves, eggs, milk, milk, pie crust, walnut halves, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=30525 (may not work)