A most favored pie in my household starting around this time of year is pumpkin. Canned pumpkin and evaporated milk are kept as staples on my pantry shelf due to the fact that this recipe can be whipped up as a quick and easy dessert for Sunday dinner or when an everyday supper needs to be raised up a notch for whatever reason.
On the recipe card I have written, As Simple as "Pumpkin" Pie because it is so ridiculously simple.
1 can of solid packed pumpkin
2 eggs, slightly beaten
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoon cinnamon
1 can (12 oz) evaporated milk
1 9'' unbaked pie crust
Mix ingredients in order given. Bake at 425 degrees for 15 minutes, lower temperature to 350 degrees and bake for 40-45 minutes.
We love to top our piece of pie with either whipped cream or a scoop of vanilla ice cream.
So delicious and "as simple as pie"!