Pumpkin Pie

• Single Pie Crust
• 15 oz can pumpkin (note this much is for a shallow pie pan)
• 1/2 cup sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 2 slightly beaten eggs
• 3/4 cup half and half, light cream, or milk

Preheat oven to 375. Prepare the single pie crust and place it into a pie pan. In a medium bowl, use a fork to combine pumpkin, sugar, cinnamon, ginger, and nutmeg (you can use the same total amount of pumpkin pie spice). Add slightly beaten eggs until combined. Gradually add half and half, stir until combined.

Carefully pour the filling into the pastry shell. Cover the edges of the pie with foil, then bake for 40 minutes. Remove foil, then continue baking for another 30 minutes. The pie is finished when a knife comes out clean. Let cool on a rack for up to 2 hours, then cover and refrigerate.