Pumpking Pie

I thought a fantastic fall treat would be a great way to celebrate my new job. I threw together a simple pumpkin pie and added a bit of flair.

Pumpkin Pie

• 3/4 cup sugar
  
• 1/2 teaspoon salt
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon ground ginger
  
• 1/4 teaspoon ground cloves
  
• 2 large eggs
  
• 1 can (15 ounces) pumpkin
  
• 1 can (12 fluid ounces) evaporated milk (I substituted 1 14 ounce can of sweetened condensed milk)
  
• 1 unbaked 9-inch deep-dish pie shell

1. Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

2. Pour into pie shell.

3. Bake in preheated 425 degree F. oven for 15 minutes. Reduce temperature to 350 degree F.; bake 40-50 minutes or until knife inserted near center comes out clean.

4. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Graham Cracker Crust

I needed a simple crust for a pumpkin pie. I turned to an old stand-by, the quick and tasty Graham Cracker Crust.

Graham Cracker Crust

• 1 1/4 cups Graham cracker crumbs
  
• 1/4 cup sugar
  
• 1/3 cup butter, melted

1. In small bowl stir together Graham cracker crumbs and sugar. Add melted butter. Toss until combined.

2. In 9-inch pie plate evenly spread crumb mixture. Press onto bottom and sides of pie plate. Depending on your filling, refrigerate for 1 hour or until firm or bake at 375 degrees F for 6 to 8 minutes or until light brown and cool.