3-Can Silky Pumpkin Pie

• 1 15 oz (420 grm). can 100% pure pumpkin
• 1/2 tsp (2 ml). salt
• 1 tsp (5 ml). ground ginger
• 1/2 tsp (2 ml). cinnamon
• 1/4 tsp (1 ml). allspice
• 2 large eggs, plus 2 yolks
• 1 cup (225 ml) canned evaporated milk
• 1 14 oz (392 grm). can sweetened condensed milk
• 1 9 inch pie shell, baked

1. Adjust oven rack to lower-middle position.
2. Heat oven to 300 degrees (150 C.).
3. In a saucepan, heat pumpkin, salt and spices to blend flavors, about 5 minutes.
4. Add milks; cook until heated through.
5. Pur e eggs and yolks in a blender.
6. With blender running, add pumpkin filling a spoonful at a time at first, then faster as eggs heat up; blend to form a silky texture.
7. Pour warm filling into prebaked pie shell.
8. Bake until a thin-bladed knife inserted near center of pie comes out clean, about 45 minutes.
9. Remove from oven and let cool on a wire rack.

pumpkin, salt, ground ginger, cinnamon, allspice, eggs, milk, condensed milk, shell

Taken from online-cookbook.com/goto/cook/rpage/0010EF (may not work)