Four Egg Extra Light Pumpkin Pie - cooking recipe

Ingredients

2 cups canned pumpkin
4 large eggs
3/4 cup sugar
1 (12 ounce) can evaporated milk
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon clove
1/2 teaspoon allspice

Preparation

Preheat oven to 400*.
Form the pie shell. You may use a mix or your favorite recipe. Make a built up crust in a standard nine-inch pie pan. A dark pan works best.
Mix all the ingredients together with a stand-type mixer or an electric mixer until smooth. Some fibers may stick to the beaters; remove and discard them.
Place the pie shell on a rack in the center of the oven. Pull the oven rack half out. Immediately pour the filling into the pie shell.
Bake for 15 minutes at 400*. Reduce the heat to 350*, cover the crust with a pie shield and bake for another 40 minutes until done. A knife inserted near the center should come out clean when done.
Cool in pan on a rack. When cool, slip the pie out of the pan to a serving plate for cutting and serving.