Pumpkin Pie

This recipe came from our dear neighbor of 30+ years, Linda. She still lives two houses down from my parents and growing up, her oldest daughter was my cool babysitter and her youngest son was my first crush (it's no wonder, his name is Cory and he looked just like Cory Matthews from 'Boy Meets World,' curls and all).

This recipe makes just enough for two pies, one to take to a pot-luck/holiday dinner and one to keep at home! Actually, now that I think about it, most of our recipes make enough for two, one to take and one to eat.... hum. :o)

Ingredients:

1 29 ounce can pumpkin puree
1 teaspoon salt
3 1/2 cups milk
6 eggs
1 1/3 cups brown sugar
4 tablespoons white sugar
1 1/2 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1/2 teaspoon cloves
2 9-inch pie crusts

This is easy as pie to make (sorry, lame pun). It's just mix, pour and bake. You will need a good sized bowl, as this does make two 9-inch pies. Evenly pour the mixture into the pie crusts and cover the crusts with foil or a crust shield. Bake at 425 degrees for 45-50 minutes or until a knife inserted in the center comes out clean.

I personally can't eat pumpkin pie until it is totally and completely cold, so I let mine cool a while and then pop it in the fridge for several hours. Once cooled (or you can't wait any longer), slice and serve with whipped cream. For Thanksgiving and my brother's birthday (Nov. 23rd), we usually have several pumpkin pies around and we use the pie as a substitute birthday cake.

I hope you and your family love this pie as much as we do!