Easy Pumpkin Pie

Like I said in an earlier post, Megan loves pumpkin.  Everything pumpkin!  This week we are making pumpkin pie.  We had fresh pumpkin puree on hand, but canned is just fine.


2 eggs, slightly beaten

2 cups pumpkin puree

3/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 teaspoon pumpkin pie spice

1 1/2 cups evaporated milk

1 single pie crust

Preheat oven to 425 degrees.  Beat eggs and pumpkin puree together

Add the sugar and spices to the pumpkin mixture.

Pour in the evaporated milk and mix all together well.

Pour into a single, unbaked pie crust.

Place in the preheated oven at 425 degrees for 15 minutes.  Reduce heat after 15 minutes to 350 degrees for 45 minutes to 1 hour, until a knife inserted in the middle comes out clean.