1 (9-inch) unbaked pie crust (I use Pillsbury)
1 (9-inch) pie tin
1 (15 oz.) can sugar pumpkin puree
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 extra large eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground allspice

Preheat oven to 425°F with shelf in middle position.

In medium bowl, combine all ingredients (except pie shell). Mix well and set aside.

Place crust in tin and push into place. Place on foil lined cookie sheet. When oven reaches 425°F, place cookie sheet in oven and pour pumpkin into shell and close door. Set timer for 15 minutes. When timer sounds, drop oven temperature to 350°F and reset timer for 35 minutes.

When buzzer sounds, check to see if pumpkin is set about 1 1/2-inches in from edge with tip of paring knife. If blade comes out clean and top is dull, remove pie to cooling rack. Pie will continue cooking and won't crack or dry out. Add more time in5 minute intervals if needed before removing from oven.

Allow to cool completely before placing in refrigerator. ENJOY!

Submitted by: Josef Davis