Pumpkin Pie

From my last post, you may be wondering what to do with pumpkin puree?? Well, you make pumpkin pie of course! Here is my recipe for homemade pumpkin pie. No canned pumpkin in this recipe!

Ingredients:
2 Eggs
1/4 tsp Pumpkin Pie Spice
3/4 cup Brown Sugar
1/2 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Ground Cloves
1/2 cup 1% Milk
2 cups Pumpkin Puree, cooled
1 pre-made pie crust, defrosted

Directions:
Preheat oven to 425 degrees and line your pie plate with the pie crust dough being sure to crimp edges neatly. Meanwhile, beat eggs in a medium sized bowl. Add remaining ingredients and wisk together until well blended. Pour custard filling into pie plate lined with pie crust dough. Bake at 425 degrees for 10 minutes then lower to 350 degrees and bake until custard is set and knife inserted in center comes out clean; about an hour and fifteen minutes. Be sure to check on the pie half way through. You may need to cover the pie crust edges with foil to prevent them from turning dark brown. Let cool before serving.