Ingredients:
- 2 tsp salt
- 2 tbsp flour
- 4 tbsp vanilla extract
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 6 tbsp ground cinnamon
- 4 tbsp ground ginger
- 2 tbsp ground nutmeg
- 2 tbsp ground cloves
- 8 large eggs
- 2 cans (12 fl. oz. each) evaporated milk
- 4 cups (32 oz.) 100% Pure Pumpkin Puree
- 4 unbaked 9-inch deep-dish pie shells
- Whipped cream or topping
Instructions:
Prepare pie doughs into pie pans, set aside.
Preheat oven to 425 degrees F.
Mix together flour, salt, sugar and seasonings.
Beat eggs in large mixing bowl.
Stir in pumpkin puree and dry ingredients mixture.
Gradually stir in evaporated milk.
After everything is mixed well, pour equally into 4 prepared pie dishes.
Baked pies in preheated oven at 425 degrees F for 15 minutes.
Reduce oven heat to 350 degrees F; continue baking pies for 40-50 minutes or until knife inserted comes out clean.
Cool on wire racks for at least 2 hours.
Serve immediately or refrigerate.
Topped with whipped cream or topping before serving.
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