• 2 eggs, slightly beaten
• 1-1/2 cups canned or fresh pumpkin
• 1 cup sugar
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 1-2/3 cups undiluted evaporated milk

Combine eggs, pumpkin, sugar, salt and spices.  Gradually add evaporated milk and mix well.

Pour into an unbaked pie shell.  Bake in a 400°F oven for approximately 45 to 60 minutes or until a knife inserted near center comes out clean. You do not want it to “jiggle” in the middle.  Decorate with baked pastry leaves, or small pumpkin shapes from the leftover dough of your pie crust. Serve with whipping cream (see Whipping Cream Eight Ways) or try the flavored one below.

Comment: You can make the filling ahead of time and freeze; thaw before you bake your pie(s).

Salted Caramel Whipping Cream:

• 1 cup whipping cream
• 1/4 cup caramel sauce
• generous pinch of salt

Beat the whipping cream until stiff peaks form. Stir in the caramel sauce and salt. Spread over pie just before serving.

Sugared Cranberries:

• 1 cup fresh cranberries
• 2 cups sugar, divided
• 1 cup water

Place cranberries in a large bowl and set aside. Boil 1 cup sugar and the water until the sugar is dissolved; stirring. Remove from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir to coat. Let the cranberries sit in the refrigerator overnight. The mixture will be quite thick. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries coating well. Pour on parchment paper or silicone baking sheet and allow to dry for at least 2 hours at room temperature. Cover tightly and store in the refrigerator for up to 3 days.

Makes one 9-inch pie