For 2 pies:
Mix in a large bowl:
4 eggs beaten
1 can of pumpkin puree (796mls/28oz)
2 cups brown sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
1 (well-rounded) tsp. pumpkin pie spice(optional)
Add and blend well:
1 1/2 cups evaporated milk
Pour into 2- 9″ pie shells.
Bake at 425F for 15 min. Decrease temp to 350F and continue baking 30-35 mins or until knife inserted in the centre comes out clean. This recipe can be halved if you only need one pie.
I like to bake them in the bottom third of the oven in a glass pie plate so I can see when the bottom crust is done. I also like a “spicy” pie. so add the pumpkin pie spice, always…
ENJOY!