Perfect Pumpkin Pie

I have been craving pumpkin pie lately.  It's my favorite thing about fall.  Last week I hosted a Scentsy party at my house, and I wanted all the food to be fall themed.  So, of course, pumpkin pie was high on the list on desserts to be served.  I did not anticipate the huge brick wall in my way.  NO ONE is selling pumpkin right now.  I guess the pumpkin crop got wiped out last year so there is only a little supply left, so the stores wont be putting them on their shelves until closer to Thanksgiving.  So...  I had two options.  I could not make it, or I could buy an actual pumpkin (why are there real pumpkins in the stores and not canned pumpkin?  Did the Fry's worker lie to me?) and make it from scratch.  Well, I didn't want to do any of those things, so through the magic of Facebook,  I tracked down a can.

So, here is the recipe for my delicious-almost-didnt-happen-pumpkin-pie.

Ingredients:

• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 1/2 cups pumpkin puree
• 1 2/3 cups evaporated milk
• 2 eggs
• 1 (9 inch) unbaked pie crust

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell.
3. Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm. 

This pie was amazingly delicious and I hope you guys can track down some pumpkin so you can try it! The only thing I suggest is to cook the pie at LEAST 15 minutes longer than the recipe says. Enjoy!