Grandma's Pumpkin Pie

Super San Mateo Chefs's Note:

The best pumpkin pie ever! In loving memory of Grandma Mary from Rome, New York. We miss you Grandma!

• Total Time: 1 hrs 25 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Serves: 16

Yield: 2.0 pies

• 1 (29 ounce) can pumpkin
• 1 1/2 cups white sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 4 eggs, slightly beaten
• 3 cups milk (1 can evaporated milk 12 oz size plus additional water to make a total of 3 cups. Warm this slightly)

Directions:

1. Preheat oven to 450 degrees.
2. Mix the pumpkin, sugar and spices together first.
3. Add the slightly beaten eggs.
4. Add the milk slowly.
5. Place two crusts into two separate 9 inch pie pans. You can create the pie crust from stratch or use a box mix in the baking section.
6. Distribute the pumpkin mix equally between the two pie pans.
7. Wrap the crust with 1 1/2 inch pieces of cloth or foil to keep it from burning. Alternately, use one of those pie shields.
8. Place into the preheated heated oven at 450 for 10 minutes.
9. Turn thermostat back to 350 degrees and bake for up to 1 hour.
10. Test doneness by placing a knife into the center – it should come out clean.