line and lee pumpkin pie

pumpkin pie
serves 10
slightly adapted from Libby’s Recipe
recipe note: easy, note the TEMPERATURE change after 15 minutes of cooking - this makes all the difference!

3/4 cup  granulated sugar
1 tsp  ground cinnamon
1/2 tsp  salt
1/2 tsp  ground ginger
1/4 tsp  ground cloves
2  large eggs
1 TBS rum
1 15 oz. can pumpkin
1 12 oz. can evaporated milk
1  frozen 9-inch pie crust - thawed
for serving: whipped cream

preheat oven to 425 F. roll out the pie dough and line the pie pan. create an edge for the dough like this. mix together the sugar, cinnamon, salt, ginger, and cloves in a mixing bowl. then beat the eggs and rum in a separate bowl. combine the pumpkin and sugar-spice mixture. gradually stir in evaporated milk and eggs. pour the mixture into pie shell.

bake the pie for 15 minutes at 425 F. after 15 minutes, reduce temperature to 350 F and bake for another 40 to 50 minutes or until knife inserted near center comes out clean. cool on wire rack for 2 hours. serve immediately or refrigerate. best with whipped cream!