Best Pumpkin Pie – Without A Lie!

• 2 cups Brown Sugar
• 1 teaspoon Salt
• 2 teaspoons Cinnamon
• 1/2 teaspoons Ginger
• 1/4 teaspoons Cloves
• 1/2 teaspoons Nutmeg
• 4 whole Eggs
• 3-1/4 cups Canned Or Fresh Roasted Pumpkin Or Squash
• 1 cup Evaporated Milk
• 1 cup Table Cream/Heavy Cream Or Even Whole Milk
• 2 whole Pie Crusts OR 24 Tart Shells

1. This recipe makes 2 deep dish pies or 24 tarts. Put your two pie crusts into two deep dish pie pans and set them aside. Preheat oven to the below heat level (depending on if you are making pies or tarts).
2. In a large bowl whisk together all of the pie filling ingredients (everything except the crusts). Make sure that all of the lumps are gone and the spices and sugar are mixed thoroughly.
3. Pour the filling evenly into your pie crusts or tart shells. Place pies on the bottom shelf of the oven.
4. For pies: Bake for 20 minutes at 450 F then bake for 25 minutes at 350 F.
5. For tarts: Bake at 375 F for 30 minutes.
6. Warning: Be prepared for ooohs and aaahs!
7. Tip: If you find your crusts are getting too dark too fast, put a piece of aluminum foil loosely on the top of the pies or tarts while they are still baking.

brown sugar, salt, cinnamon, ginger, ubc, nutmeg, eggs, milk, milk, pie crusts

Taken from tastykitchen.com/recipes/desserts/best-pumpkin-pie-e28093-without-a-lie/ (may not work)