Gretchen Scalpi, RDN

Pumpkin Pie Recipe: adapted from the American Egg Board

2 cups pumpkin puree, fresh prepared or frozen

2/3 cup sugar 

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. ginger

1/8 tsp. clove

3 eggs, slightly beaten

1 – 13 oz. canned evaporate milk 

1 – 9” pie shell, unbaked

Optional- whipping cream

Blend together pumpkin, sugar, salt and spices. Stir in eggs and evaporated milk until well blended. Pour into pie shell.  Bake in preheated 350° oven for 60 minutes or until knife inserted near the center comes out clean.  Cool on rack before serving. Garnish with whipped cream if desired.