Makes  2 pies; 16 servings

Ingredients

1 1/2 cups sugar

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

4 large eggs

1 can (29 oz.) Pumpkin Puree

2 cans evaporated milk

2 unbaked 9″ (4-cup volume) deep-dish pie shells

Instructions

  1. Preheat oven to 425°F.
  2. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  3. Pour into pie shells.
  4. Bake for 15 mins. Reduce temperature to 350°F, bake 40-50 mins or until a knife inserted in near center comes out clean. Cool on wire rack for 2 hrs. Serve immediately or refrigerate.

Instructions

Do not freeze pie, as this will cause the crust to separate from the filling.

3 1/2 tsp pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, however, the taste will be slightly different.