A classic American pie that's easy to make and based on a recipe from Betty Crocker's cookbook. Only the filling is described. For the pie crust use any recipe at hand but, preferably, one that has lots of butter! I've cut the sugar in half and compensated for the lack of sweetness by refrigerating the pie overnight to develop a full delicious flavor. Libby's canned pumpkin is thick and works well. Other brands of pumpkin have not fared well.
2 eggs, beaten
1 15oz can Libby's pumpkin
2 tsps pumpkin pie spice
6 tbsps sugar (Betty Crocker calls for 12 tbsps)
1/2 tsp salt
1 12oz can evaporated milk
Follow the instructions on your favorite pumpkin pie recipe except when it comes time to make the filling. To make the filling beat 2 eggs in a bowl. Add pumpkin, spice, sugar, salt, and combine. Add milk, a little at a time, and stir. Bake per instructions. After the pie has cooled place in refrigerator for 24 hours then serve chilled. Just like sweet potatoes and yams, pumpkin improves in flavor when chilled overnight.