Ingredients......unbaked pie crust (9")
...3/4 cup white sugar
...1 tsp. cinnamon
...1/2 tsp. salt
...1/2 tsp. ground cloves
...1/4 tsp. ground ginger
...1 can pumpkin puree (not pumpkin pie filling. That's what we're homemaking here. Just plain old pumpkin.)
...1 can evaporated milk
In a small bowl stir together salt, cinnamon, ginger, cloves and sugar. In a large bowl, beat togehter eggs and then stir in pumpkin. Add sugar and spice mixture and stir until well combined. Gradually stir in the evaporated milk and stir until smooth. Pour into unbaked pie shell and bake at 425 for 15 minutes. Reduce oven heat to 350 and continue baking pie for an additional 40-50 minutes. To test for done-ness, insert a knife into the center of the pie. If it comes out clean, the pie is done. The filling will be ever so slightly jiggly yet, but will stiffen as it sits. Serve with whipped topping!
To see more last minute Thanksgiving recipes, check out the Ultimate Recipe Swap going on over at Life as Mom!