Pumpkin Pie

Pumpkin Pie — Two Pies

4 eggs beaten
1 large can pumpkin (3 cups)

1 cup sugar

1/2 cup brown sugar

1/2 tsp. salt

2-1/2 tsp. cinnamon

2 tsp. ginger

1-1/4 tsp. nutmeg

1 (13 oz.) can evaporated milk [2 cups total milk]

1 cup milk

2 (9-inch) pastry shells

Mix in order listed. The pie turns out better if you use 1 can of evaporated milk and enough regular milk to make 2 cups total milk. Pour into pie shells on oven shelf. Bake 50 minutes at 400°. If you have really fresh spices, reduce the amount of spices you add. To use “Pumpkin Pie Spice” blend, add up all the amounts of spices and use that amount of the spice blend. 

Eliza's notes: I bake the pies for up to an hour and I don't put in a knife to test them because I don't like having cracks in my pie. I also don't pour in the filling until it spills out, which means sometimes I have a little bit leftover, which I bake as a custard, or more usually, throw away.