Pumpkin Pie

Here is our favorite pumpkin pie: Libby's with a slight spice change.  There are 2 kinds of pumpkin pie's: those that use molasses in them, and those that don't.  This one doesn't.  Nick mentioned to me a couple years back that he didn't like pumpkin pies with molasses because they taste burnt.  And I totally agree!  There was always some pumpkin pie's that I loved, and some that I could never finish the piece.  He figured it out for me!  (I am willing to try new kinds though if you have recipes for them!)

Ingredients:
3/4 Cup sugar
pinch of salt
1 Tablespoon pumpkin pie spice
dash of cinnamon
dash of allspice
2 Large eggs
1 Can pumpkin (small can)
1 12 oz Can evaporated milk
1 frozen, uncooked pie crust (Deep dish)

Directions:
*In a mixer, mix the sugar, salt, pumpkin pie spice, cinnamon, and allspice.

*Add the pumpkin to the spice mixture and mix well.

*While mixing the spices and pumpkin, add the eggs and mix well.

*Now, mix in the evaporated milk slowly while the mixer is going...

*Pre-heat your oven to 425*F.

*Take your frozen pie crust out of the freezer and put it on a baking sheet that has been lined with tinfoil.

*Pour your pumpkin mixture into the pie crust.  YES, it is supposed to be super liquidy.  Weird, I know.

*Very carefully put your pie into the oven and bake for 15 minutes.

*After 15 minutes, change the temperature of your oven from 425 down to 350*F.  Leave your pie in  the oven the whole time, even through this change in temperature.

*Bake for 50-55 minutes.  You want the top to brown slightly.

*After cooking, place pie on a cooling rack for 2 hours.  Yes, 2 hours.  After the 2 hours you can have a slice, or put it directly into the fridge, covered.  If you have a piece after the 2 hours it will be a soft pumpkin pie.  If you put it into the fridge and have a piece later, it will be a more solid pie.  YUM!