Pumpkin Pie (From Scratch)

So I am a little more ambitious than most... I hate throwing away the pumpkins from my Fall decorations so I cook them and make home made puree. For this recipe you can use canned pumpkin puree (not pumpkin pie mix) or you can try your hand at cooking your pumpkins... though do keep in mind if you live with anyone warn them and ask for patience!
I will admit, the name brand pumpkin pie in a can where you just add eggs, evaporated milk and pour into a pie shell is delicious and has been my "go to" for many years. But being the person I am I love to say that "I made it myself". Thank you family for being so patient with me while I take up the fridge with my draining pumpkin and pumpkin splatter literally everywhere. So if you feel ambitious, I tried to break down the process as much as possible for you... recipe here.
This recipe is a little less sweet than the pie in the can version but I think it is the perfect and to a holiday meal.

Pumpkin Pie

2 Cups Pumpkin Puree

1 12oz can Evaporated Milk

1/3 Cup White Sugar

1/2 Cup Brown Sugar

1/2 Tsp Salt

2 Eggs plus 1 Egg Yolk

2 Tsp Ground Cinnamon

1 Tsp Ground Ginger

1/4 Tsp Ground Clove

1/2 Tsp Ground Nutmeg

1 Crust (See below for Graham Cracker Crust)

1. Pre heat oven to 425 F

2. Mix sugars, spices and salt. 

3. Beat eggs and add to mixture

4. Mix in pumpkin puree and then mix in the evaporated milk

5. Pour into pie shell

6. Bake at 425 F for 15 minutes

7. Reduce oven heat to 350 F and bake for 45 more minutes (check by gently wiggling pie...it should not jiggle. You can also stick a knife into the center and if it comes out clean the pie is done)

8. Let pie cool completely to finish setting before cutting. Enjoy!

Graham Cracker Crust

1 1/2 Cups Graham Cracker Crumbs

6 tbs melted butter

1/3 cup white sugar

1/2 tsp cinnamon

Mix all ingredients together and press firmly into pie dish.

For this pie there is no need to pre bake.