Pumpkin pie and my kids like yogurt

Pumpkin Pie:

I cannot remember if I posted this recipe before, if not- here goes.

1 C sugar

1/2 t salt

1/2 t cinnamon

1/2 t nutmeg

1/2 t ginger

1/2 t allspice

1/2 t cloves

1 1/2 C pumpkin puree

1 2/3 C evaporated milk

1/2 t vanilla

2 eggs

1 unbaked pie crust

Preheat oven to 425 F.

Combine all ingredients, pour into pie shell. Bake at 425 F for 15 minutes, then lower oven temperature to 350 F. Continue to bake for another 40 minutes, until pie is firm.

This is the best pumpkin pie I have ever had.

Yogurt, the easy way:

In a pint jar, put a glop of store-bought yogurt, then fill the jar with fresh milk (about 88 degrees). Keep it in your oven with the light on, and turn your oven a couple times if you need to, in order to keep the yogurt at around 90 degrees. Keep it in there for 12 hours.