Pumpkin Pie

Pumpkin pie is a really great Thanksgiving tradition. Go without it at your own peril. There are probably hundreds of really good recipies for a traditional pumpkin pie, but this is the one I used:

Mostly from the can of Libby's 100% Pure Pumpkin, but with some changes. This is after all, America, and we can do what we want, when we want.

INGREDIENTS:
15 oz. can of Libby's Pumpkin
¾ cup sugar
½ tsp salt
1 tsp cinnamon
½ tsp ginger (probably optional)
Other Stuff (Pumpkin Pie Spice)
2 eggs
6 oz. Condensed Milk
3 oz. Water
9" Pie Crust (Publix works for me)

Beat the eggs, stir in the Condensed Milk, and Water. Add the dry ingredients and mix well. Add the can of Libby's Pumpkin and stir until well blended. Place the pie shell in the 9" pie plate. Pour the ingredients in. Add Nutmeg and other spices (on top of pie) to taste (try Pumpkin Pie Spice). Place in pre-heated 425° oven for 15 minutes. Then decrease temperature to 350° and bake for 45 - 50 minutes. Cool on rack for 2 hours. Pilgrims would probably kill for this pie.