Pumpkin Pie

by Joan Taylor and Neoma Williams
Yields: 1 pumpkin pie



Ingredients:

• 2 large eggs
• 1 can (30 oz)  Libby's pumpkin pie mix
• 1 can(5 fl oz) of evaporated milk
• 3 tbsp orange juice
• 1 unbaked pie crust for 9-inch pie dish

Directions:

1. Follow the recipe on the pumpkin pie mix can, except for this: before adding the evaporated milk, remove 3 tbsp of the milk from the can and replace it with the orange juice.

Tips:

1. Make sure you buy pumpkin pie mix, instead of plain pumpkin. 
2. If you are using a store-bought pie crust, get it out of the fridge early to let it warm up. Otherwise it will crack when you try to roll it out. 

Notes:  Pumpkin pie is a custard pie. The filling is very wet, but should set and harden in the oven. The things that make it set are the eggs, and not having too much liquid. Not enough eggs means that the liquid won't set, and too many eggs makes the pie taste like scrambled eggs. The orange juice helps the pie taste lighter and more fresh.