Now that it is Fall in Missouri, there is an abundance of pumpkin. I see it everywhere. Knowing that I won’t be around on Thanksgiving day, my sister-in-law baked me a pumpkin pie. I loved it. I love the pumpkin spice. It reminds me a bit of fruitcake. One doesn’t even have to buy pumpkin spice if it is not readily available in your cupboard. Just mix 1 teaspoon ginger, 4 teaspoons cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg and 1/2 teaspoon cloves then after mixing, store in a cool dry place. Anyway, here is the recipe.

Crust
Pastry for Filled One-crust pie

Filling

3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice*
1/2 teaspoon salt
1 (16-oz) can (2 cups) pumpkin or prepare from real pumpkin
1 (12-oz) can (1 1/2 cups) evaporated milk
2 eggs, beaten
1/4 cup nuts (walnuts or pecans, chopped)

* ( you can make Pumpkin Pie spice by mixing 1 teaspoon ginger, 4 teaspoons cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg and 1/2 teaspoon cloves and store in cool, dark place)

Topping
1/2 cup whipping cream, whipped

Directions

1. Prepare pastry for filled One-crust pie.

2. Heat oven to 425 F.

3. In a bowl, combine all filling ingredients. Blend Well.

4. Pour into pastry-lined pan. Bake at 425 F for 15 minutes.

5. Reduce oven temperature to 35 F. Bake an additional 40 to 50 minutes or until knife inserted near center comes out clean.

6. Cool until ready to serve.

7. Serve with whipped cream. Store in refrigerator.

You can make variations by using maple-flavored syrup for the 1/2 cup evaporated milk