Pumpkin Pie

It's that time of year--pumpkin pie season. There's something about this squash pie that brings back memories of good and cozy times with friends and family. It's also a wonderful aroma to have wafting through the house on a cool evening. And, of course, what would Thanksgiving celebrations be without a pumpkin pie?

Making a pumpkin pie is easy--you can use a roll-out pie shell (I sure do like Pillsbury brand). Roll one out into a pie pan (I like to use glass so I can see what the crust is doing as it bakes). Then mix the following ingredients together:
1 regular sized can pumpkin (15 oz.)--be sure to use regular pumpkin and not pumpkin pie mix in a can (Libby's is really good)
2 or 3 eggs ( 2 if they're extra large)
1 t. cinnamon
1/2 t. ginger
1/4 cloves
if you're crazy about the taste of nutmeg, use around 1/8 t. ; otherwise, omit
3/4 c. sugar
1 can of evaporated milk

Mix all these ingredients together until blended and then pour into the pie shell. I like to bake my pies at 325 for around an hour--you can do the "jiggle test" to see if it's done. Pull the pie out a bit and give it a little shake; if the center jiggles, it's not quite done yet.

One other way to make sure the pie is done--the slit test. Take a sharp knife and make a little slit in the top of the pie. If it's done, the knife will come out completely clean. Don't worry about the slit in the pie making it any less pretty...all good cooks know what that slit is for and will appreciate your diligence.
If you want to make the pie look seasonal, you can use leaf cookie cutters to cut out some dough leaves. Bake them in a pie pan separately; while the pie is still warm and the leaves are done, place them on top however you like.