Pumpkin Pie

Better late than never? I know, it's no longer anywhere near the traditional time of year to eat pumpkin pie, but I don't care. This pie is so tasty, I would even make and devour it in August - how do ya like them apples?

It doesn't hurt that this pumpkin pie is incredibly simple to make. Find out how after the jump!



INGREDIENTS
2 eggs, beaten
1 1/2 Cups Libby's Solid Pack Pumpkin
1 2/3 Cups Evaporated Milk
3/4 Cup Sugar
1 TSP Cinnamon
1/2 TSP Allspice
1/2 TSP Salt
1/4 TSP Nutmeg
1 9" unbaked pastry crust (I made up a batch of Tillie's Pie Crust)

Preheat oven to 425°.

In a large bowl, mix together ingredients in order listed.



Pour the mixture into the pastry shell.



Bake for 15 minutes at 425°, then reduce oven temperature to 350° and bake 45 minutes longer. 



Allow to cool, then serve with whipped cream.