| Prep Time | 15 min |
| Cook Time | 65 min |
| Servings |
pies
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Ingredients
- 4 eggs slightly beaten
- 2 9 inch unbaked pie crusts
- 29 oz can solid packed pumpkin
- 1½ c sugar
- 1 tsp salt
- 2 tsp ground cinnamon
- ¾ tsp ground cloves
- ½ tsp ground ginger
- 3 c evaporated skimmed milk (two 12 oz. cans)
Ingredients
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Instructions
- Preheat oven to 425*.
- Prepare pie crusts and place into two 9 inch pie dishes.
- Combine filling ingredients in order given, beating with an electric mixer after each addition.
- Pour into pie crusts.
- Bake for 15 min.
- Reduce temperature to 350* and bake for another 40-50 min or until knife inserted in center comes out clean.
- Cool completely.
Recipe Notes
*Mom’s Tip: Use a crust protector or cover exposed pie crust with foil to prevent getting too brown.
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