Pumpkin Pie

I like to think that I have some skills in the kitchen, it comes with having a mother and grandmother that loved to cook and loved teaching you.  However, my aunt was the pie lady... since she is no longer with us, I never learned much in the area of "pies".  So, this is my first attempt (don't judge me).  

My boyfriend and I made the trip to his parents for Thanksgiving this year, and his sister-in-law is supposedly this AMAZING baker, pie maker... whatever.  So now I feel like I have to compete.  

The votes are in... Emily wins the pie making contest (on her first try)... thanks Libby :)

Libby's Pumpkin Pie

Ingredients:

3/4 cup sugar

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp cloves

2 large eggs

1 can (15 oz) Libby's pumpkin

1 can (12 oz) evaporated milk

2 unbaked 9-in pie crusts

nutmeg

whipped cream

Directions:

Preheat the oven to 425 degrees.

In a large bowl, mix the sugar, cinnamon, salt, ginger, and cloves.  

Add the pumpkin, eggs, and evaporated milk.  Whisk until smooth (I used a hand mixer).

In a 9 1/2 inch pie plate.  Roll out and mold one of the pie crusts (according to the directions on the box).  Use the second pie crust for cut outs (I had leaf cookie cutters but you can use any shape).

Pour the pumpkin mixture into the pie plate/crust.  

Place the pie plate in the preheated oven for 15 minutes.  Reduce the oven temperature to 350 degrees and allow the pie to bake for an additional 30 minutes.  

When the 30 minutes is up, remove the pie from the oven and place the pie crust cut outs around the edge of the pie.  Place back in the oven for at least another 10 minutes (you can leave it in up to 20 additional minutes, it all depends on how brown you want your leaves/pie crust to become).

Remove from the oven and let cool for 2 hours and then serve with whipped cream.

Enjoy!