Grandma'S Pumpkin Pie - cooking recipe

Ingredients

2 large eggs slightly beaten
2 cups pumpkin
3/4 cup sugar (half white and half brown sugar packed)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract (real vanilla)
1 1/2 cups undiluted Carnation Milk (Do not use Milnot or low fat)

Preparation

Preheat oven to 400 degrees.
Roll out packaged pie crust and crimp a high edge of dough on pan.
Beat eggs, set aside; add spices & sugar to pumpkin mixture whisk together to blend.
Add in eggs, blend, stir in condensed milk just until blended.
Put pie crust on cookie sheet or oven rack & then pour mixture into crust. Gently push in rack after filling crust to prevent run over (which causes crust to burn). Bake fifteen minutes at 425 degrees in glass or 400 degrees in metal pan, then turn down to 375 degrees and bake 45 minutes or until knife inserted in center comes out clean.
If you use a metal pan set oven to 425 to preheat & then put cookie sheet under pan.
Bakes best in glass or ironstone pie plates. Garnish with fresh whipped cream.