Spicy Pumpkin Pie

This is one of my favorite pies. (Favorite non-chocolate pies, I should say). I always thought making a Pumpkin Pie was complicated. But, it's very easy. One year I did make it more complicated. I wanted to make a Pumpkin Pie from scratch, literally. So, I grew my own pumpkins (It was a little scary, because they took over half of the backyard). I cooked the pumpkin and made my pies. And, sadly, they didn't taste that much different from the pies made with Libby's packed pumpkin. So, that's what I use. I also use Carnation Evaporated Milk, because I think it tastes the best.

P.S. If you want to see pictures of the scary pumpkins taking over our backyard, let me know. It was like "Invasion of the Body Snatchers".

Ingredients

1 9" unbaked	deep-dish pie crust
3/4 cup	white sugar
2 Tbsp	cinnamon
1/2 tsp	salt
2 tsp	ginger
1 tsp	cloves
1 tsp	all-spice
2	eggs
1 15 oz can	packed pumpkin
1 12 oz can	evaporated milk

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Preheat oven to 425 F.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat in eggs. Stir in pumpkin.
Gradually stir in evaporated milk. Use spatula to scrape batter from sides of bowl and continue to mix.
Pour into pie shell.

Tip:
I save about 1 cup of the batter to add once I've gotten the pie into the oven. This way you won't spill as much.

Bake for 15 minutes.
Reduce temperature to 350 and 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.

Many recipes say don't freeze, because the pie will separate from the crust.
I've frozen pumpkin pies with no trouble.