Pumpkin Pie

The family really enjoyed this pie this Thanksgiving.  Even John, who doesn't usually like pumpkin pie!  Yay - Success!  I think the trick was heating the pumpkin.

This recipe fills one 9-inch pie crust

• 1 (15 oz) can pureed pumpkin
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs, slightly whisked
• 1 (rounded) tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

1. Preheat oven to 425.
2. In a small sauchepan, heat pumpkin, spices, and salt over low heat.  Pour into another bowl to cool to room temperature.  
3. Whisk all ingredients together until combined. (Make sure there aren't any egg white streaks - this will show in the final product!)
4. Pour into crust and bake at 425 for 15 minutes.
5. Reduce heat to 350 and continue baking for 35-40 minutes until it is fully risen and not jiggly.  
6. Refrigerate covered with foil or keep at room temperature.