Old Fashioned 1950s Pumpkin Pie - Keeper!!

1 pie crust (frozen or homemade)

1 3/4 cups mashed, cooked pumpkin (that’s one 15-oz. can)

1/2 tsp. salt

1 3/4 cups milk (preferably raw, or whole)

2 large eggs

2/3 cup dark brown sugar

2 Tbls. white sugar

1 1/4 tsp. cinnamon

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

(Libby's traditional seasoning: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)

(Jens variation: sub maple sugar for brown, maple syrup for white, 1 tsp cinnamon, 3/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves. Up temp to 435)

Preheat oven to 425. Line pie dish with homemade crust. 

In a large bowl, mix together pumpkin, sugar and spices. Whisk in eggs until thoroughly blended. Add in milk and mix well. Pour pie filling into crust. It should be 1/4 in from the top, so it doesn't overflow when cooking. 

Bake at 425 for 45-50 minutes. Keep a close eye on it the last 10 minutes of cooking.

When your pie is done, it will still be a little jiggly in the center, but the edges will be completely set. To test this, slide a paring knife into the filling near the crust. If it comes out clean, your pie is done. If the filling sticks to the knife, it needs to bake a little longer. Slide it back into the oven for another few minutes, then test it again.

When finished, let pie cool in pan on wire rack. After completely cooled, can be placed in the fridge.