CHRONICLE CLASSIC: BEST WAY PUMPKIN PIE

Again, this is The San Francisco Chronicle's Classic: Best way Pumpkin Pie from former Chronicle  Recipe Editor Fran Irwin. This is a recipe I have used for years and I am sharing it with you because it is simply the best :)

You Need:
1 1/2 cups pumpkin puree (freshly cooked - see earlier post)
3/4 cup sugar
1/2 teaspoon kosher salt
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves 
1 1/4 teaspoon cinnamon
3 eggs, lightly beaten
3/4 cup evaporated milk (one 6 oz can)
1 cup of whole milk
1/2 teaspoon vanilla
A 9 or 10 inch unbaked piecrust (see earlier post)
Lightly sweetened whipped cream (optional)

Instructions:

My daughter helping me with the pie

Preheat oven to 450 degrees f.
Combine pumpkin puree, sugar, salt and spices in a large bowl; blend well.
Add eggs, both milks and vanilla. Mix thoroughly.
Pour into piecrust.
Bake for 10 minutes, then reduce oven temperature to 325 degrees f. and bake for 50-60 minutes longer, until a knife inserted in the center of the pie comes out clean.

Serve at room temperature. If desired, garnish each piece of pie with lightly sweetened whipped cream

If I have any of the batter left over (depends on the size of pie I'm making), I always mix it with a bit of flour, 1teaspoon of baking powder and a bit of oil until it has the consistency of cake batter, then put in little muffin cups and bake with the pie for approx. 15- 20 minutes - presto - yummy pumpkin muffins :)