Pumpkin Pie
1 1/2 Cups sugar
1 tsp. salt
2 1/2 tsp. ground Saigon Cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
4 large eggs
1 can (29 oz.) Pumpkin (Libby's brand is the best)
2 cans (12 fl.oz.each) evaporated milk
2 unbaked 9-inch deep dish pie shells
1 tsp. salt
2 1/2 tsp. ground Saigon Cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
4 large eggs
1 can (29 oz.) Pumpkin (Libby's brand is the best)
2 cans (12 fl.oz.each) evaporated milk
2 unbaked 9-inch deep dish pie shells
Preheat Oven to 425.
Mix sugar, salt, cinnamon, ginger and nutmeg in a small bowl. In a large bowl, beat eggs. Stir in pumpkin and sugar-spice mixture. Slowly add in evaporated milk.
Pour into pie shells.
Bake in preheated oven for 15 minutes. Reduce temperature to 350 and bake for about 45 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve or refrigerate.
