With Thanksgiving coming up, I thought I’d share a recipe with you all for the perfect Pumpkin Pie.  My mom is from the mid-west and therefore she is a pie master.  However, this recipe came right from the can of pumpkin but is perfect because it’s not too sweet but it’s still extremely tasty.  Also, Chelsea and Lindsay got me this awesome pie pan and server from Anthropologie for my birthday so it was so fun to put it to use!

3/4 Cup Sugar
1/2 Tsp Salt
1 Tsp Cinnamon
1/2 Tsp Ginger
1/4 Tsp Cloves
2 Large Eggs
1 can pumpkin
1 can evaporated milk

Mix the above together and bake @ 425 degrees for 15 minutes then 350 degrees for 40-50 mins.  I used a pre-made pie crust but you can choose a crust of choice.