Ingredients:
- 9-inch pie crust, unbaked
- 3/4 cup granulated sugar
- 2 tsp. pumpkin pie seasoning
- 2 large eggs
- 15 oz. can canned pumpkin
- 12 oz. can evaporated milk
Directions:
- Preheat oven to 425 F.
- In a large bowl, beat the eggs and pumpkin together.
- In a separate bowl, combine the sugar and pumpkin pie seasoning and add to pumpkin mixture. Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.
- Bake at 425 F for 15 minutes. Reduce temperature to 350 F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in the center comes out clean.
- Cool completely on a wire cooling rack.
