Ingredients
1 1/2 cups granulated sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon allspice
4 large eggs
1 can 29-oz Libby’s 100% Pure Pumpkin
2 cans 12 oz evaporated milk (can use sweetened condensed milk and halve or third the sugar)
1 teaspoon vanilla extract
2 pie crusts
Preparation
Mix sugar, salt, cinnamon, ginger, cloves, allspice in a small bowl
Beat eggs in large bowl
Add pumpkin to eggs, mix
Add spice mixture to liquids, mix
Slowly add evaporated milk, mix
Pour into pie shells
Cover crusts with aluminum foil or pie rings
Bake in preheated oven at 425 F for 15 minutes
Lower temperature to 350 F and bake for 40-50 minutes until knife inserted in center comes out clean
Cool on wire racks before refrigerating
