Pumpkin Pie

I first made this recipe in college for a communal-style Thanksgiving dinner with roommates and friends. I defaulted to your Grandma G. for a recipe ... and she sent me a Xeroxed copy right off the 'Libby's Pumpkin Puree' label.

She also wrote on the bottom, this pie recipe uses 1 can each of pumpkin (15 or 16oz) and 1 can (12oz.) of evaporated milk. NOT sweetened condensed milk!!!! Because she figured her 19-year old would need that clarification!

2 eggs, slightly beaten
1-15oz. can pumpkin puree
3/4 C. sugar
1/2 tsp. salt
2 tsp. pumpkin pie spice
1-12oz. can evaporated milk
1 9" pie crust, I use the 'deep dish, 4-cup volume' style (the 2-cup volume crusts yield two pies)

Place pie crust on preheated cookie sheet for stability.
Mix ingredients together in order given. Pour into unbaked pie shell. Bake @ 425* for 15 minutes. Reduce temperature to 350*, and bake additional 40-50 minutes, or until knife inserted comes out clean.

Serve topped with homemade whipping cream.

{LDM}