Festive Pumpkin Pie

This is a great, flavorful and fluffy Pumpkin Pie Recipe. I've experimented a lot through the years and this seems to be the one I stick with. This pumpkin pie almost tastes like a pumpkin cheesecake because it's so moist and flavorful. 
For the crust you can view my Easy Pie Crust Tutorial which also has the directions for the decorative pie crust leaves on this pie. 


Preheat oven to 400 Degrees. You will need 1 large pie pan. 


Ingredients:

• 1 can organic pumpkin (15 oz.)
• 1/2 Cup Brown Sugar 
• 1/2 Cup White Sugar
• 1 Tspn Cinnamon
• 1 Tspn Ground Ginger
• 1/2 Tspn Nutmeg
• 1/4 Tspn Salt
• 3 Eggs
• 1 can Evaporated Milk (12 oz.)

Turn saucepan on medium heat and place pumpkin, sugars, cinnamon, ginger, nutmeg, and salt in the pan. Cook for 5-7 minutes, stirring at least once every minute (do not let it stick to the pan). 

Turn off heat and pour into mixer. Blend until mixed and add the eggs slowly, whipping the mixture in between each egg addition. Turn down mixer to low and gradually add the evaporated milk until thoroughly mixed.

 Pour into unbaked pie crust and bake for 45 minutes at 400 degrees. Don't overcook the pie, the center will finish cooking while you let it cool.

If you don't have a silicone pie crust protector, they are a great investment (not that expensive at Bed Bath and Beyond). They prevent overcooking of the crust.

Optional* Garnish with pie crust leaves and chill to serve.