Four Egg Extra Light Pumpkin Pie

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• 2 cups canned pumpkin
• 4 large eggs
• 3/4 cup sugar
• 1 (12 ounce) can evaporated milk
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon clove
• 1/2 teaspoon allspice

Recipe

• 1 preheat oven to 400*.
• 2 form the pie shell. you may use a mix or your favorite recipe. make a built up crust in a standard nine-inch pie pan. a dark pan works best.
• 3 mix all the ingredients together with a stand-type mixer or an electric mixer until smooth. some fibers may stick to the beaters; remove and discard them.
• 4 place the pie shell on a rack in the center of the oven. pull the oven rack half out. immediately pour the filling into the pie shell.
• 5 bake for 15 minutes at 400*. reduce the heat to 350*, cover the crust with a pie shield and bake for another 40 minutes until done. a knife inserted near the center should come out clean when done.
• 6 cool in pan on a rack. when cool, slip the pie out of the pan to a serving plate for cutting and serving.