Grandma's Pumpkin Pie

This is the recipe my grandmother used for her pumpkin pie. It doesn't contain any nutmeg and is my all-time favorite pumpkin pie. Please note that this recipe is for two (2) pies' worth of filling.

• Ready In: 1 hr 25 mins
• Serves: 6-12
• Yields: 2 pies

Ingredients

• 4  eggs
• 1 (15 ounce) can pumpkin puree (I don't know that is the proper measurement of oz. It's whatever the regular can of libby's pumpkin )
• 1  cup brown sugar
• 1  cup white sugar
• 2  teaspoons cinnamon
• 3⁄4 teaspoon ginger
• 2  tablespoons flour, heaping
• 2  cups milk

Directions

1. Beat eggs then mix with pumpkin in a large bowl.
2. In a separate bowl, sift together sugar, flour, spices, and salt. (I usually don't sift the brown sugar because it's a pain.).
3. Add flour mixture to pumpkin mixture and mix until combined.
4. Add milk and mix until combined.
5. Divide mixture between two 9" pie crusts/pans.
6. Bake for 10 minutes at 425 degrees then turn oven to 350 degrees and continuing baking for roughly one hour. (Grandma's advice: "I just let mine puff clear up; if it's about an hour I figure they are done.").
7. NOTE: If you are concerned about the crust of your pie getting too brown, use some aluminium foil around the edges of the crust to keep it from getting too brown.