The Perfect Pumpkin Pie

I have to admit I have never made a Pumpkin Pie before. I have never made pumpkin fudge, cheesecake, bars, etc, either. I am not a pumpkin enthusiast. But, I have a small human who has some how been born with the pumpkin gene. So for him, I tried to make my very first pumpkin pie.

I always like to do a dry run of new recipes prior to a big celebration. And, since this was my very first can of pumpkin to open, I went the chicken way out and tried the recipe on the can. All in all it turned out marvelous. He was pleased, therefore I was pleased as well. Yay, me!!

However I have a trick for my next pumpkin pie given to me by my friend MacKenzie. She suggested I use phyllo for the crust, but with a twist. During the buttering of the phyllo layers sprinkle with a combination of cinnamon and sugar for extra goodness. I shall be trying this next week when I make my Thanksgiving Pumpkin Pie!! ;)

The Perfect Pumpkin Pie
* 1 (15 ounce) can pumpkin
* 1 (14 ounce) can Sweetened Condensed Milk
* 2 large eggs
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 (9 inch) unbaked pie crust

Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool for at least two hours before serving. All leftovers should be covered and stored in the refrigerator.