Punkin' Pie

2 eggs, lightly beaten
1 15oz can pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 12oz can evaporated milk
9" unbaked pie shell

Preheat oven to 425 degrees.
Combine filling ingredients in the order given. Pour into pie shell. Bake 15 minutes at 425, then reduce heat to 350 degrees and bake for 40-50 more minutes, or until pie is set and knife inserted near center comes out clean.
Cool completely and serve with whipped cream.

*To me, nothing says holidays like pumpkin pie. I think pumpkin pie has got to be my favorite pie. For one, because it is so easy to make, and two, it is so smooth and custardy. I just love it. Why is this recipe called "Punkin' Pie?" That's what I always called it growing up, and even to this day. Stay tuned because I am going to be experimenting with new ways to use pumpkin here on NJ Fresh. Pie is great, but there are lots of other great recipes that use pumpkin that I am dying to try. With Thanksgiving nipping at my heels, I've got to start testing recipes now!

The fear of the LORD is the beginning of wisdom, and knowledge of the Holy One is understanding. Proverbs 9:10