Cayenne Spiced Pumpkin Pie

• 1 whole 9" Traditional Pie Crust
• 1-3/4 cup Pumpkin (or An Entire 15 Oz Can)
• 2 Tablespoons Flour
• 2 whole Eggs (large)
• 1 can 12 Oz. Evaporated Milk
• 3/4 cups Sugar
• 1 teaspoon Cinnamon
• 1/2 teaspoons Cayenne Pepper

1. Preheat oven to 350 degrees.
2. Roll out crust and fit into a 9" pie plate. Line with foil and fill with pie weights or dry beans. Bake at 350 degrees for 15 minutes. Remove foil and weights. Bake for an additional 10 minutes, or until the inside just begins to develop golden spots. Cover the rim of the crust with foil if it begins to burn. Allow to cool a bit before adding pie filling.
3. Increase oven temperature to 425 degrees.
4. Combine all the other ingredients in a large bowl. The resulting filling will be very liquidy.
5. Fill par-baked and cooled pie shell. I like to give the filling a good whisk right before it goes in to prevent it from forming a thin layer of separated evaporated milk.
6. Cover the edges of the pie crust with aluminum foil.
7. Bake for 15 minutes at 425 degrees, then lower the oven temperature to 350 degrees. Continue baking until a knife inserted in the center comes out clean, which should take an additional 30-45 minutes.

pie crust, pumpkin, flour, eggs, milk, sugar, cinnamon, cayenne pepper

Taken from tastykitchen.com/recipes/desserts/cayenne-spiced-pumpkin-pie/ (may not work)