Pumpkin Pie

I particularly enjoy pumpkin this time of year.  It screams autumn to me.  So I bought a large 29 oz can of pumpkin puree and tried to maximize its use...first I made pumpkin pie, then pumpkin bread and now I have 2/3 cup left to figure out what to do.

This is a great recipe to do with toddlers because everything goes in one bowl and they can add the ingredients and stir to their heart's content without any worry of overmixing.  Just use a big bowl to minimize the mess!

Pumpkin Pie

2 large eggs
1 3/4 c. pumpkin puree
1-12 oz can evaporated milk
1/2 c. sugar
1/3 c. packed brown sugar
1 t. ground cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
1/2 t. salt
1-9" deep dish frozen pie crust or 2 regular pie crusts

Combine all the ingredients and pour into frozen pie crusts.  Bake at 425 for 15 minutes.  Reduce to 350 and bake another 25-35 minutes until pie filling is firm.

This produces a firm pie filling but if you prefer a more custardy texture you can add one more egg.

"mom are you done taking pictures so i can finally eat some pie???"