Traditional+ Pumpkin Pie

Ingredients

• 1 (9-inch) unbaked pastry shell
• 1 (15-ounce) can pumpkin (about 2 cups)
• 1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
• 2 Eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt

or try this alternate seasoning combination

• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 1/8 teaspoon ground mace
• ½ teaspoon salt

Method

1. Preheat oven to 425F.
2. Prepare pastry shell in pie pan, set aside.
3. Combine all remaining filling ingredients, mix well.
4. Pour filling into pastry shell.
5. Bake 15 minutes.
6. Reduce oven temperature to 350F.
7. Bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean.
8. Cool.  Garnish as desired for serving (Plain, whipped cream, or ice cream work well).
9. Refrigerate leftovers.

The addition of a touch of cloves is what really makes this the full pumpkin pie experience.

I mentioned to Jill that it seems strange that pumpkin pie seems only to be a holiday type pie, when you can get all the ingredients year round.