Pumpkin Pie

For 2-9” single crust pies

Ingredients:

2 cup sugar
1 tablespoon cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp nutmeg
1 tsp. ginger
1 tsp. salt
4 eggs
2 large cans (3 1/3 c.) evaporated milk
3 cups canned pumpkin
2- 9” unbaked pie shells

Directions:
Blend sugar, spices and salt together. Beat eggs with milk and combine with sugar and pumpkin until smooth. Pour filling into unbaked pie shells. Bake 425º for 15 min. Lower heat to 350º and continue baking 40 min, or until knife inserted in pie center comes out clean. Cool.