Pump­kin Pie

Pump­kin Pie

(serves 8, if there are oth­er pies around as well)

1 soup-size can pump­kin puree (not pie filling)

1 soup-size can evap­o­rat­ed milk

1 cup light brown sugar

2 large eggs

splash vanil­la extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

pinch salt

1 large deep pie crust (9‑inches)

Sim­ply mix every­thing but the crust (!) togeth­er in a large bowl with a hand mix­er till thor­ough­ly mixed, then pour into pie crust.  Bake at 425F/210C for 15 min­utes, then turn heat down to 325F/160C and bake a fur­ther 40 min­utes or until pie is set in the mid­dle.  Cool and serve with whipped cream or ice cream.