Pumpkin Pie

Usually a dish visited once a year, pumpkin pie is something young and old look forward to. Depending on your preferences, pumpkin pie can be enjoyed with or without whipped cream. I recommend you make whipped cream from scratch, the aerosol type just don't measure up.

• 1 1/4 cups pumpkin puree
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon all-purpose flour
• 2 eggs, lightly beaten
• 1 cup evaporated milk, undiluted
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 9-inch pie crust, unbaked

In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 35 minutes longer, until pumpkin pie is set.