Pumpkin Pie Recipe

This pumpkin pie is a classic at any family holiday.

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2 unbaked 9-inch pie shells (homemade or frozen)


1 (29 ounce) cans pumpkin
(or 4.5 cups of fresh cooked)
1 cup packed brown sugar
1 cup granulated sugar
1/4 teaspoon ground cloves
1 Tablespoon cinnamon
2 teaspoons ground ginger
1 teaspoon salt
4 well beaten eggs
1 cup evaporated milk
1 cup heavy cream


Preheat oven to 350F.

In a large bowl combine the pumpkin, brown sugar, granulated sugar, cloves, cinnamon, ginger, salt and eggs.

Combine the evaporated milk and the heavy cream in a small saucepan and bring to a scald.

Add scalded milks to the other ingredients, mixing well.

Pour the filling equally into the two unbaked pie shells.

Bake for 1 hour or until you can insert a knife in the middle and it comes out clean.

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