Pumpkin Pie

Ingredients

• 1/2 (15-ounce) package refrigerated piecrusts
• 1 3/4 cups canned pumpkin
• 1 3/4 cups sweetened condensed milk
• 2 large eggs, lightly beaten $
• 2/3 cup firmly packed light brown sugar
• 2 tablespoons sugar
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions

1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
2. Combine pumpkin and remaining ingredients; beat at medium speed with an electric mixer 2 minutes. Pour into piecrust.
3. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50 minutes or until a knife inserted in center comes out clean. Cool on wire rack.