Old-Fashioned Pumpkin Pie
1 package (15-ounce) refrigerated pie crusts
FILLING:
3/4 cup sugar
1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 can (16-ounce) pumpkin
1/2 cups evaporated milk
2 eggs, beaten
TOPPING:
1/2 cup whipping cream, whipped, sweetened
Prepare pie crust according to package directions for filled one crust pie using 9-inch pie pan. To prepare braided edge, trim dough even with edge of pan. Brush edge of crust with egg white or water. Unfold remaining crust. Cut into 12 3/8-inch strips. Braid 3 strips together and place on edge of crust, pressing lightly to secure. Repeat with remaining strips.
Heat oven to 425 degrees. In large bowl, combine all filling ingredients; blend well. Pour into pie crust-lined pan. Carefully transfer to oven rack. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees; continue baking 40 to 50 minutes or until knife inserted near center comes out clean. Cool; refrigerate until serving time. Serve with whipped cream. Store in refrigerator. Makes 8 servings.