Scratch Pumpkin Pie

• 3 cups Pumpkin Puree
• 1 cup White Granulated Sugar
• 1-1/2 teaspoon Ground Cinnamon
• 1 teaspoon Ground Cloves
• 1 teaspoon Ground Allspice
• 1 teaspoon Ground Ginger
• 1/2 teaspoons Pure Vanilla Extract
• 1/2 teaspoons Sea Salt
• 4 whole Large Eggs
• 1 can (24 Oz. Size) Evaporated Milk
• 2 whole Prepared Pie Crusts (ready To Fill)
• Whipped Cream, To Serve

1. 1. Heat oven to 425u0b0F.
2. 2. Blend pumpkin puree, sugar, cinnamon, cloves, allspice, ginger, vanilla, salt, eggs and evaporated milk until smooth. Pie filling will be soupy but will firm up during baking time, I promise!
3. 3. Pour filling into crusts. Place filled pies on a cookie sheet and put into oven.
4. 4. Bake pies for 15 minutes at 425u0b0F then turn the temperature down to 350u0b0F and bake another 45 minutes to 1 hour until a knife can be inserted and comes out clean.
5. 5. Let cool, top with a dollop of whipped cream, and enjoy.
6. Store in the refrigerator or at room temperature!

pumpkin puree, sugar, ground cinnamon, ground cloves, ground allspice, ground ginger, vanilla, salt, eggs, milk, ready, cream

Taken from tastykitchen.com/recipes/desserts/scratch-pumpkin-pie-2/ (may not work)