Pumpkin. Pie.

Two words: pumpkin pie. That's it. I know that this certain pie is more of a fall pie, but I thought, why not try something different? Everyone's heard of Christmas in July? Yes? Well, how about autumn a few months early? Here we go!

PS: This recipe is from my Nana and Granddad.

Step 1: Gather ingredients IN THE FOLLOWING ORDER and preheat your oven to 425˚F.

2 eggs (slightly beaten)
1 can (16 oz.) pumpkin---NOTE: I USED A 15-OZ. CAN; NO BIG DIFFERENCE
3./4 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 can (13. oz) Evaporated Milk---NOTE: I USED A 12-OZ. CAN; NO BIG DIFFERENCE

1 9-inch UNBAKED pie shell with high fluted edge (like a crimp)

In this picture you will see the ingredients in order from left to right; the last item, the pie crust, was originally store-bought, but after it broke, Mom and I made a home-made crust. Scratch the store-bought pie crust and make your own; it is SO MUCH BETTER.

Step 2: This is where Mom and I made the home-made crust. Do NOT bake your crust before filling it with pie filling. Not for pumpkin pie, nope, because pumpkin pie is more of a custard pie that will take longer to bake, so the crust can bake then. If you make your own, make enough for 1 9-inch pie crust. I used a glass pie shell for this. Here is also an example of a "high-fluted" crust:

Step 3: Mix all ingredients (minus pie crust) IN THE ORDER GIVEN ABOVE (eggs, canned pumpkin, sugar, salt, ground cinnamon, ground ginger, and evaporated milk).

Step 4: Pour your mixture into the pie shell, and bake in the oven for 15 minutes. THEN, reduce the heat to 350˚F and continue baking another 45 minutes, or until a knife inserted in the center comes out completely clean. Let it cool completely, then garnish with a whipped topping and DEVOUR.

One last tip before I go until Friday: When you are baking, make sure all measurements are precise and correct. In cooking, you can "add to taste". In baking, measurements should be exact.

Enjoy!!