Ingredients

1 1/2 cups sugar

1 tsp salt

1/2 tsp ground cloves

1/2 tsp ground allspice

1/2 tsp cinnamon

10 eggs

1 large (#2 1/2) can pure pumpkin (NOT pie mix)

1 can evaporated milk

1 qt whole milk

2 unbaked 10" pie shells

whipping cream

Preparation

  1. Preheat oven to 425°.

  2. In a small bowl with a whisk, thoroughly blend spices into sugar.

  3. In a large bowl, beat eggs thoroughly.

  4. Beat sugar/spice mix into eggs.

  5. Mix in pumpkin, evaporated milk and milk. Mixture will be a thin liquid.

  6. Now the goal is to get the pumpkin liquid into the pie shells and into the oven. I usually put the empty crusts into the oven first, then put the pumpkin liquid into a large measuring cup and pour into the crusts IN the oven. If you have steady hands, you can fill the crusts and move to the oven.

  7. If you use 9" crusts, pour the leftover mix into custard cups and bake with the pies (for about 1/2 the time). These will help you survive until you can eat the real pies!

  8. Reduce heat immediately to 350°. Bake for 35 to 40 minutes. There will be an UNcooked jiggly area in the center of the pie of 3 to 4" diameter. This will cook as the pie cools.

  9. Cool thoroughly. Serve at room temperature with sweetened whipped cream. Refrigerate uneaten portions.