Mom's Pumpkin Pie

Mom modified Libby's recipe and came up with this wonderful pumpkin pie. It's sweet and moist and custard-like. Everybody loves it, especially her grandson Chris. From the kitchen of Wanda Cupp Thornburg, Moberly MO.

• Ready In: 1 hr 30 mins
• Serves: 18-24
• Yields: 3 pies

Ingredients

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

Directions

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