My " Real" Pumpkin Pie

This pie was adapted by me after learning my grandmother's famous pumpkin pie was made from the canned stuff after all! I vowed to create a masterpiece of my own and here's what became of it. My husband gets so excited every time I make it, and I always get compliments. This is s great way to make use of those pumpkins leftover from decorations, just make sure you don't use the moldy jack-o-lanterns! Enjoy!

• Ready In: 2 hrs 15 mins
• Serves: 16
• Yields: 2 pies

Ingredients

• 2 (10 inch)  pie crusts (unbaked)

• Filling

• 4  eggs, slightly beaten
• 3  cups pumpkin (baked, skinned, pureed)
• 1  cup sugar
• 1  teaspoon salt
• 2  teaspoons cinnamon
• 1  teaspoon ginger
• 1⁄2 teaspoon ground cloves
• 1 (14 ounce) can sweetened condensed milk
• 0.5 (12 ounce) can evaporated milk

Directions

1. Combine the eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and milk.
2. Mix well and pour into prepared pie crusts.
3. Bake in a 425°F oven for 15 minutes. Reduce temperature to 350°F and bake an additional 50-60 minutes or until the center of the pie is no longer wobbly or liquid.
4. Cool and serve with whipped topping or vanilla ice cream.