One of the first signs of Fall is the abundance of pumpkins.  Pumpkins are everywhere from decorations to the grocery store to the roadside stands and Farmer’s Markets.  Take advantage of this bounty and try this recipe for Eagle’s Perfect Pumpkin Pie.  This pie is great served topped with whipped cream, as is our American custom.  But if you want to impress your family and friends with a different pumpkin pie, add the streusel topping.  The directions follow the recipe below.  You just might start a new tradition at your house!

EAGLE’S PERFECT PUMPKIN PIE

2 cups canned or cooked pumpkin
1 can (14 oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 (9-inch) unbaked pie shell (deep dish shell works best)

Preheat oven to 425 degrees.

In a medium mixing bowl with a wire whisk, beat together pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Pour pumpkin mixture into the prepared crust. Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until a knife inserted 1-inch from the crust comes out clean. Cool before cutting. Serve topped with whipped cream.

Note:  To keep crust from getting too brown around the edges, tear off some strips of foil and loosely fold over the crust.  Remove during the last few minutes of baking if necessary to complete browning.

Variation: Streusal Topping: Combine 1/2 cup packed brown sugar and 1/2 cup unsifted flour; cut in 1/4 cup cold butter until crumbly. Stir in 1/4 cup chopped pecans or walnuts. After the pie has baked for 30 minutes at 350 degrees, sprinkle the mixture over the top of the pie and bake an additional 10 minutes.

Enjoy!