PUMPKIN PIE

Makes 1-9” pie, enough to serve 10-12.

1 unbaked 9” Pie Crust, homemade or store bought
1-15 oz. can pumpkin puree (Libby’s Pure Pumpkin)
¾ c. sugar
1 ½ tsp. cornstarch
½ tsp. sea salt
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground allspice
¼ tsp. ground mace
1 tsp. pure vanilla extract
1 ½ c. whole milk
2 extra-lg. eggs

1) Position rack in center of oven & preheat to 450° F.
2) Put pumpkin, sugar, cornstarch, salt, cinnamon, cloves, ginger, nutmeg, allspice, mace, & vanilla in bowl of stand mixer fitted w/ paddle attachment. Paddle @ low-med. speed approximately 2 min.
3) W/ motor running, pour in milk in 2 additions. Stop motor, scrape sides of bowl w/ wooden spatula, restart, & paddle for additional 2 min. Add eggs & paddle til absorbed, approximately 2 additional min.
4) Pour mixture into 9” pie crust in pan & bake 15 min., then lower heat to 375° F. & bake til finger dabbed onto surface emerges clean, 30-40 min.
5) Remove pie from oven & let cool 1-2 hrs. Slice & serve right away or cover w/ plastic & refrigerate for up to 3 days.