Pumpkin Pie

Ingredients

2 3/4 cup pureed pumpkin
14 ounces (1 can) evaporated milk
2 eggs
1 cup dark brown sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 pie crust

Directions

1. The day before you want to make the pie, take the pumpkin puree and strain it. To do this, I take a colander and put it on top of a large measuring cup or small bowl so that any liquid can drip down. I put a coffee filter into the colander and put the puree over it. You can cover this with another filter or a towel. I let that sit in the refrigerator overnight.
2. Preheat oven to 425* F.
3. Line an ungreased pie pan with pie crust.
4. Mix together pumpkin, milk, eggs, sugar, and spices.
5. Pour mixture into pie crust and bake at 425* F for 15 minutes.
6. Reduce heat to 350* F and bake until set (about 20-30 minutes).

Tips

You can use canned or homemade pumpkin puree. I have directions for the homemade version up here.
You can use premade or homemade pie crust.
Serve hot or serve with whipped cream after the pie has cooled.