Thanksgiving surprise: Cathy's Pumpkin Pie recipe

1 pie crust (homemade with this recipe or ready made)

1 can of pumpkin (15 oz)

1 can of sweetened condensed milk (14 oz - but I don't use all of it - I use probably 12oz)

2 eggs

3/4 cup light brown sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

INSTRUCTIONS:

• Preheat oven to 425 degrees. Prepare pie crust (or unroll the ready made crust) and put it in a pie plate. 
• In a large mixing bowl beat the 2 eggs. Add the whole can of the pumpkin to the eggs and mix well. 
• In a separate bowl, combine the brown sugar, cinnamon, ginger, and cloves. Mix until well combined. 
• Add the brown sugar and spices mixture to the pumpkin and egg mixture. Mix well. (It should look darker once the sugar is added) 

NOTE:
When I add the condensed milk, I open the can about 3/4s of the way (so the lid keeps the milk from running out super fast )and pour the milk into the pumpkin mixture (mixing all the while as the milk is being added). When the condensed milk starts to slow down on the pour, meaning that it's coming out at a trickle, I stop. Usually there is a good coating of condensed milk left in the can. When it settles back down it looks like quite a bit so I'm guessing it's about 2 oz from the 14 oz can, but it may only be an ounce. The one thing you need to know about pumpkin pie is that it's pretty forgiving. If you add a little too much milk or a little too little milk, it's really not going to matter. When I measure in the sugar, cinnamon, cloves - I'm not super careful. If there's a little more - I don't sweat it. It always turns out yummy.

• Once you have all your pumpkin and condensed milk mixed, use a scraper (so you get every last drop) and pour it into the pie crust. 
• Cook for 13 minutes at 425 degrees, then turn the oven down to 350 degrees and cook for anywhere from 30-50 minutes longer. You'll know the pie is done when the pie filling kind of puffs up and a little crack forms in the pie (like a crack in the dirt in the summer when it's dry out). 

NOTE:
If you don't get a crack after 50 additional minutes I would still take the pie out - you don't want your crust to burn and the pie is just being stubborn! Sometimes, even when it's cooked, the middle will still look shiny and wet. Touch it gently in the center if you're worried it's not cooked - if it's mushy, then you're right - it's not cooked - leave it in longer but check it every 5 minutes or so. If it is not mushy and a little stiff, then it's probably done and you'll be safe.

Let the pie cool, top with whipped cream, and enjoy! YUM!! : )