Here is my favorite pie, any time of year, Pumpkin Pie! I don’t want it made any other way but the traditional way, topped with whipped cream!
1 (16 ounce can of pumpkin (or fresh-2 cups)
1 (14 ounce can sweetened condensed milk
1 teaspoon Cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (9-inch) pie shell
Lightly brush pie crust with egg white (helps coat pie crust to prevent soggy crust.
In a large bowl combine all ingredients and mix well. Pour into prepared pie shell.
Bake for 15 minutes at 425 F, then reduce oven to 350F and bake 35 to 40 minutes or until knife inserted in the center comes out clean.
**** I like my pumpkin pie a little spicer, so I add 1/4 teaspoon more of ginger, nutmeg and cloves, and another teaspoon cinnamon.