3 Large Eggs
2 Cups fresh pumpkin puree
2/3 - 3/4 cups sugar
1/2 tsp vanilla extract
1/2 tsp sea salt
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
10 - 11 oz evaporated milk
1 pie shell
Fresh whipped cream (we like lots)

You can substitute pre-mixed pumpkin pie spice for all the spices...

Beat eggs gently, add pumpkin puree, then sugar vanilla, salt, and spices. Mix well.  Add evaporated milk last and pour into shell.  Put foil around rim of crust and bake for one hour at 375, removing the foil after 40 minutes.  Check for done-ness with a knife in the center.

Serve with lots of fresh whipped cream!  Refrigerate leftovers because of the dairy.

* To make the pumpkin puree, read our pumpkikn and sweet potato soup recipe