Mom's Pumpkin Pie

• 2 pillsbury rolled pie crusts
• 29 ounces Libby's canned pumpkin
• 6 eggs
• 2 cups sugar
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 12 teaspoons pumpkin pie spice
• 2 (13 ounce) cans evaporated milk
• 1 cup milk

1. Prepare 2 deep pie plates with rolled pie crusts.
2. Trim the edges and crimp, and do not bake.
3. MIX IN ORDER: Eggs, sugar, salt, cinnamon, pumpkin pie spice, evaporated milk, milk, pumpkin.
4. Use a ladle to transfer mixture to pie shells.
5. There will be about 1 cup of filling leftover.
6. Bake at 425 degrees for 15 minutes; then bake at 350 degrees for about 45 minutes.
7. Pie crust rings or foil will prevent the edges from becoming too brown.
8. To test, insert a knife -- it should be clean when removed.
9. Another test for doneness is to look for cracks forming in the custard.
10. Do not overcook.
11. Cover and refrigerate after cooling down to room temperature.
12. They also freeze well.
13. Serve with a dollop of whipped cream.

rolled pie crusts, pumpkin, eggs, sugar, salt, cinnamon, pumpkin pie spice, milk, milk

Taken from www.food.com/recipe/moms-pumpkin-pie-406026 (may not work)