Grandma Irene's Pumpkin Pie
1 1/2 cups firmly packed pumpkin puree
2/3 cup white sugar
2 cups evaporated milk
1 9-in. single pie crust
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
pinch of salt
Preheat oven to 450 degrees.
Add sugar gradually to the pumpkin puree, beat well. Stir in the cinnamon, nutmeg, allspice and salt. Stir in the slightly beaten eggs then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell.
Bake at 450 for 15 minutes then reduce the oven temperature to 350 and continue baking pie for an additional 30-35 minutes or until a knife inserted into the middle comes out clean.
You may want to cover the edges of the pie crust with foil to keep from getting too brown and remove foil about 15 minutes before pie is finished baking.
Eat and enjoy your Thanksgiving!