Here is a recipe that I created was inspired by my grandmother for
homemade pumpkin pie,
This is always a big hit in the fall for our oldest son’s birthday, it’s his special order and I’ve discovered over the years that even people who never liked pumpkin pie before order a second helping and the recipe once they taste it.
It has a very mild flavor and is a super easy recipe.
So if you want to impress your family and friends
you should try this recipe. Every time I do this, it gets rave reviews.

Pumpkin Pie Recipe from Susan Pittser
• 1 package Pillsbury Ready roll out pie crust
• 4 eggs
• 1 15 oz can 100% pure pumpkin
• 1 3/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons cinnamon or Tupperware CINNAMON / VANILLA Seasoning Mix
• 2 cans milnot evaporated milk (12 oz each) (pet milk, carnation evaporated milk or another brand will work)

You can choose to make TWO 9-inch cakes or
A 9×13 cake pan with a larger cake for a larger crowd, I make the 9X13 version a lot and use my Tupperware Rectangular Tart Tart to transport it to food and gatherings.
To make the size of the cake pan, I simply place two of the cake batters together and shape the batter to fit.

To make the filling

Beat the eggs, add the sugar, the pumpkin and the salt and mix, add the vanilla and cinnamon seasoning mixture and then add the milnot to the mixture, then for the filling in the pie crust and bake at 350 degrees for 50 to 60 minutes.

You can tell if the cake is done by piercing the center of the cake with a butter knife, if it comes out clean, the cake is done, if it doesn’t come out clean, bake at 5 minute intervals and taste until done.
Let stand and cool and
Cover each piece with Cool Whip if desired, keep refrigerated when storing leftovers.