Mom's Pantry friend Tom Dwenger shared his homemade pumpkin pie recipe with us just in time for the holidays.
3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 2 cups pumpkin ( I used his own, pureed from a real pumpkin) 1 2/3 cups evaporated milk (I used 1 12 oz can, which is slightly less then what this calls for but works.)
Combine all ingredients and pour into pie shell.
Bake at 425 for first 15 minutes, then reduce to 350 and continue to bake for another 45 minutes. Place tinfoil around the edges for the first 15-20 minutes to help prevent the crust from over-baking.