Silky is right! Light like a custard, yet sensuous with ginger and cinnamon. Everyone who likes pumpkin pie and who has tried this version has said it's their favorite. See for yourself! Took a blue ribbon at the State Fair.

Silky Pumpkin Pie

Prep Time: 15 minutes (plus pie crust shell)
Baking Time: 55-60 minutes
Serves: 8
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Ingredients

9” pie shell, baked and cooled. Use a high flute around the edge.

1 can (15 oz.) 100% pure pumpkin

½ t. salt

1 t. ground ginger

½ t. cinnamon

¼ t. allspice

2 large eggs plus 2 yolks

1 cup canned evaporated milk

1 can (14 oz.) sweetened condensed milk

Whipped cream for serving, if desired

Directions

1. Adjust oven rack to lower-middle position and preheat oven to 300 degrees.

2. In a saucepan, heat the pumpkin, salt and spices over low heat to blend flavors, about 5 minutes. Add the milks and cook until heated through.

3. Puree eggs and yolks in a blender. With the blender running on low, add pumpkin filling (a spoonful at a time at first, then more quickly as the egg mixture heats up). Blend to form a smooth texture. Pour filling into prebaked pie shell.

4. Bake until a thin-bladed knife inserted near the center of the pie comes out clean, about 55-60 minutes. Cool on a wire rack.

Baker’s Notes and Tips and Tricks

Even though I use I high flute, I always have extra filling! So, I just bake it in an extra dish alongside the pie (though it's done more quickly) -- and then enjoy it while it's still warm.

If you have extra pastry dough, you can use small cookie cutters to make leaves or pumpkins, bake them when you bake the pie shell, then top the pie with them (or place on top of the whipped cream). Yum!