Pumpkin Pie

This is Jospeh's favorite dessert.

3/4 C sugar
1/2 t salt
1 t cinnamon
1/2 t ginger
2 eggs
2 C pumpkin
5 oz (a small can) evaporated milk

Method:

Combine all ingredients with a hand mixer. Pour into an uncooked pie shell and bake for 15 mins on 425F. Reduce the oven temp to 350F and continue baking for 40-50 mins or till a knife insterted in the center comes out clean and the top is firm. Yeild: one thick pie!

Suggestions to help give you a better pie: wrap the crust with a piece of long foil to prevent burning. To increase the yeild of the pie, double all ingredients. You can also just use 12 oz of milk too--for some reason it still works. If you use pumpkin you've prepared yourself, the pie will have a nice buttery taste to it and you will never want to use canned again!