Punkin Pie, Baby!!

Does anyone else have pre-Thanksgiving pie sampling? We just wanted to know if we still liked pumpkin pie before the big day. The jury is in. We do!! Oh yeah baby!!

The Recipe:
Trader Joe's frozen pie crust
( I used frozen crust for the first time ever. It's great! plus nothing hydrogenated.)

Filling:  Inspired by Libby's Pumpkin Pie Recipe  (makes 2 9-inch pies)
Heat oven to 425 degrees
5 eggs, slightly beaten
3 C canned or fresh cooked pumpkin
1 1/2 C sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
3C cream or canned milk (2-12 oz cans evaporated milk)
Combine filling in blender blend for 1 minute until very smooth.  Pour into 2-9" pie crusts (unbaked)
Bake for 15 minutes then turn oven down to 325 and bake an additional 20-30 minutes until pie jiggles but is not watery in the center.  Allow to cool before serving with a HUGE dollop of whipped cream.  YUM!!!