Classic Pumpkin Pie

Well, Autumn is here and Thanksgiving (Canadian) is just a few weeks away! I wonder what percentage of us make pumpkin pie? If you're like me and have been making it for years, I'm sure you have your tried and true recipe. For those that would like to try making it for the first time, this recipe is easy and sure to impress your friends and family. My son has already asked me to make two! And I've already stocked up on my canned pumpkin. 

Ingredients:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz) pure pumpkin
1 can (12 fl. oz.) Carnation evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions:

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.