OLD FASHIONED PUMPKIN PIE.
This is the Pillsbury style with all the perfect smells and flavors and creamy texture like Grandma never made
Roll out your best one crust pastry or buy a frozen one, Heat Oven to 425 degrees.
In a bowl - mix 2 large or 3 medium eggs - Add a 12 oz can of evaporated milk - 3/4 cup of sugar - 1/2 tsp salt -leave out the salt if your controling your salt.
1 1/2 teaspoons Pumpkin Pie Spice - then wisk in one large 16 OZ can of Pumpkin.
Now that is simple - tip if your spice is old - use a bit more AND let the mix sit for an hour. Bake this 425 for fifteen minutes then lower to 350 for another 40 - until a knife stuck in the center comes out clean. If you want a country Maple Pie add 1/2 cup real Maple syrup and cut back the Evap Milk and In a Southern version of this after 10 minutes sprinkle on top a cruimb mix made with 1/4 cup of brown sugar - 2 tab lespoons flour -1/4 cup of butter and half cup of pecans. This Praline top is great. Let the pie cool... Real whipped cream is mandatory on top for Thanksgiving.
For those using Cool whip - mix in one small 3 oz cream cheese - 2 tsp whole milk and a tsp of grated orange peel. Thats using the small 8 Oz tub of topping.
Refrigerate-- also good with a fine
vanilla Ice Cream. If you bake in a glass dish you have to protect the pastry edge with foil during baking - but thats a good idea anyway..
Enjoy - Mory