Perfect Pumpkin Pie

This is Wombat's favorite pumpkin pie recipe. I'm sure she got it off the back of a can of Eagle Brand Sweetened Condensed Milk, or possibly off the back of a Libby's Pumpkin can. However, there's no attribution on the recipe (just sayin', so nobody accuses me of plagiarizing a food company's recipe). Anyway, Mom usually made at least two pumpkin pies  for Thanksgiving - one to eat at the dinner, and one to have as leftovers for the next several days! She also almost always made her fabulous cherry pie as well, since neither Mr. nor Mrs. Igor are fans of pumpkin (weirdos).

PERFECT PUMPKIN PIE

• 1 can pumpkin (15 or 16 oz. for 2 C.) - NOT pumpkin pie mix
• 1 can (14 oz.) Eagle Brand Sweetened Condensed Milk (not evaporated)
• 2 eggs
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ½ tsp. ground nutmeg
• ¼ tsp. ground cloves (optional)
• ½ tsp. salt
• 1 (9 inch) unbaked pie shell or deep dish pie shell

Preheat oven to 425

1.    With wire whisk, beat pumpkin, Eagle Brand, eggs, spices and salt.

2.    Pour into crust.  Bake 15 minutes.

3.    Reduce oven heat to 350 and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.

4.    Cool.  Garnish as desired.  Refrigerate leftovers.

Lower fat version:  Use Reduced Fat Eagle Brand Sweetened  Condensed milk and substitute 4 egg whites for 2 eggs

~Mamie "When the going gets weird, the weird turn pro!" (Hunter S. Thompson)