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Marian Biersdorf's pumpkin pie recipe

Marian Biersdorf's pumpkin pie

1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. ginger
3 eggs, slightly beaten
1 cup granulated or light brown sugar
1 15 oz. can pumpkin puree
1 cup evaporated milk
1 9-inch deep-dish pie crust, unbaked

Preheat oven to 450 degrees.

In a large bowl, combine salt, cinnamon, cloves, nutmeg and ginger, and mix. Add eggs and sugar. Mix well. Stir in pumpkin. Add milk and beat well.

Pour pumpkin filling into crust. Bake for 10 minutes at 450. Reduce heat to 350 degrees, and bake additional 40 to 45 minutes.

Test for doneness by inserting knife into pie center. The pie is done when the knife comes out clean. Garnish with choice of topping.

(Marian reduces the salt to 1/4 teaspoon. She also says it's fine to replace the evaporated milk with skim milk, to reduce the calorie and fat content)

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