Perfect Pumkin Pie

• 1 (15 ounce) can pumpkin puree
• 1 can EAGLE BRAND® Sweetened Condensed Milk
• 2 large eggs
• 3 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp allspice
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1 (9 inch) unbaked pie crust (or see below for my easy homemade crust recipe)

Preheat oven to 425 degrees F. Heat pumpkin and spices in a medium saucepan on the stove until all mixed together (this is the trick to making the best pumpkin pie!).

Beat pumpkin mixture, sweetened condensed milk, eggs, and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Store leftovers covered in refrigerator.

Homemade Crust:

2 ½ C. flour 3/4 C. shortening

3/4 tsp. salt 8 to 10 (or more) Tablespoons ice cold water

Combine flour and salt in a mixing bowl.

Gently cut in shortening with a pastry blender (or fork) until pea sized.

Sprinkle 6 tablespoons of the cold water over flour mixture, tossing lightly with a fork. Add the remaining water a tablespoon at a time, tossing with a fork, and press to the side of the bowl until all is moistened. Roll out, and press into 9 inch pie pan