Cranberry-Pumpkin Pie

Ingredients:

• 1 1/4 cup fresh mashed pumpkin
• 3/4 cup cranberries
• 1 cup sugar
• 1 1/2 tsp cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 2 eggs
• 1 1/2 cup (12 oz.) evaporated milk
• 1 10 inch pre-made  pie crust

Cooking Instructions:

1. Preheat oven at 425 degrees F.

2. In a large bowl, beat together pumpkin, cranberries, and eggs. Add the sugar and mix well.

3. Add the cinnamon, ginger, cloves, and nutmeg.

4. Add the evaporated milk and mix. (Make sure there are no little kids around when pouring into the pie crust, that’s one big mess if you get bumped!) Pour mixture into pie crust and sprinkle cinnamon on top.

5.  Bake for 15 minutes.

6. Carefully pull pie out and cover the edge with foil. Reduce heat to 350 degrees F. and bake for an additional 50-60 minutes.

Serves 8 (unless you have a pumpkin pie lover in the family, in which case, serves 1!)