Pumpkin Pie

This is another pie I made during Thanksgiving.  I usually make a pumpkin pie using the recipe from the canned pumpkin which is pretty good in my opinion.  This year I wanted to try another recipe and this Perfect Pumpkin Pie was better than the one I have made.  I followed her recipe exactly as is and want to be sure I have it on hand at all times for future Pumpkin Pies!

Ingredients
1 unbaked pie crust
2 cups pumpkin puree, fresh or canned
14 ounces sweetened condensed milk
2 large eggs
1 tablespoon pure vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of ground nutmeg
pinch of salt
1/2 cup evaporated cane juice or sweetener of choice (this is a bag of granulated cane juice)




Preheat oven to 425 degrees
1) Roll out your pie crust and place it in a 9-inch pie pan. Crimp the edges or decorate as desired. Place in the refrigerator while you prepare the filling.

2) Place all of the filling ingredients in a large bowl and whisk until nice and smooth. Pour into the prepared pie crust and slip into your preheated oven.

3) Bake for 15 minutes at 425, then lower the oven temperature to 350 degrees F (175 C). Bake for an additional 40-50 minutes, or until the filling isn't wet, but still moves a bit in the middle when jiggled. If the crust is getting too brown for your liking you can always cover it with tin foil or a crust shield. 

4) Cool the pie and serve cold or at room temperature, whichever you prefer. Whipped cream is a MUST.