Pastry for two single crust shells.
Preheat oven to 425F
Whisk lightly in a large bowl:
4 eggs
Add to this and mix well:
1 can Pumpkin Purée (796 ml)
2 c. brown sugar, packed
2 tsp. cinnamon
1 tsp nutmeg and ground ginger
1 tbsp. pumpkin pie spice
Blend in:
1 1/2 c evaporated milk
Pour into pie shells and Bake at 425F for 15 mins.
Reduce oven temperature to 350F and bake for 30-35mins longer or until knife inserted into the center comes out clean. Cool and serve with whipped cream.
To make one pie just half the recipe!
Enjoy!