Desserts, Pies, Thanksgiving
4 eggs, slightly beaten
1 (29 oz.) can Libby's solid pack pumpkin
1 1/2 c. sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
2 (13 oz.) cans evaporated milk or 3 1/4 c. half and half
2 (9") unbaked homemade pie shells with high fluted edge
Preheat oven to 425 degrees. Combine filling ingredients in order given; divide evenly into pie shells. Bake 15 minutes. Reduce temperature to 350 degrees and bake an additional 45 minutes or until knife inserted near center of each pie comes out clean. Cool; garnish, if desired, with whipped topping. Yield: 2 (9") pies.
If regular 9" frozen pie shells are substituted, recipe fills 4 (bake in 2 batches). Slightly thaw pie shells while combining other ingredients. Preheat cookie sheet while preheating oven to 375 degrees. Bake 2 pies on cookie sheet 45 minutes or until pies test done as directed above. Repeat with remaining 2 pies.
I made every year for Thanksgiving along with one pecan pie and mincemeat pie. Pop pop loved mince meat pie!