Three-can Silky Pumpkin Pie

Ingredients and Instructions

*This recipe calls for a pre -baked pie shell but if you prefer your own, by all means, use it!

One can of (15 ounces) 100% pumpkin

1/2 teaspoon salt

1 teaspoon ground ging er

1/2 teaspoon cinnamon

1/4 teaspoon allspice

Two large eggs, plus two egg yolks

1 cup canned, evaporated milk

One can of (14 o unces) sweetened condensed milk

9-inch pie shell, baked

Adjust oven rack to lower -middle position and heat oven to 300 -degrees. In a saucepan, heat pumpkin, salt

and spices to blend flavors, about five minutes. Add milks; cook until heated through. Pur ee eggs and yolks

in a blender. With the blender running, add pumpkin filling – a spoonful at a time at first, then more quickl y as

the eggs heat up. Blend to form a silky texture. Pour warm filling into pre -baked pie shell. Bake until a thin -

bladed knife inserted near the center of the pie comes out clean, about 45 minutes. Remove from oven and let

cool in a wire rack.