Pumpkin Pie IV Recipe
- 2 9-inch pie crusts
- 4 eggs
- 1 (29 ounce) can pumpkin puree
- 2 cups packed brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup evaporated milk
- Preheat oven to 425 degrees F (220 degrees C).
- Beat eggs lightly in a medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger, and salt. Blend thoroughly, then beat in milk. Pour into pastry-lined pie plates.
- Bake in preheated oven for 30 minutes. Reduce the heat to 325 degrees F (165 degrees C) and bake until set, 20 to 30 minutes more. Chill before serving.
