Sweet N' Delicious Pumpkin Pie

This has been adapted from Libby's recipe found on their can of pumpkin, but I like to use fresh pumpkin, not canned. A few ingredients have been adjusted from the original recipe to sweeten the pie up a bit and it turns out delicious!

• Ready In: 1 hr 5 mins
• Serves: 24
• Yields: 3 pies

Ingredients

• 3 2⁄3 cups pumpkin puree (or 1 29oz can Pumpkin)
• 1 2⁄3 cups sugar
• 1  teaspoon salt
• 4 1⁄2 teaspoons pumpkin pie spice (or 2tsp cinnamon, 1tsp allspice, 1tsp ginger)
• 1⁄2 teaspoon ground cloves
• 4  eggs
• 1 (12 ounce) can evaporated milk
• 1 (14 ounce) can sweetened condensed milk
• 3  regular  9-inch pie shells (deep dish pie shells will only make 2 pies)

Directions

1. Mix sugar, salt, pumpkin pie spice and cloves in small bowl.
2. Beat eggs in large bowl.
3. Stir pumpkin and sugar/spice mix into eggs.
4. Gradually stir in evaporated and condensed milks.
5. Pour into pie shells. (CAUTION: mix will be very runny. Be careful not to spill).
6. Cover the edges of the pie shell in aluminum foil to prevent burning.
7. Bake in preheated 425°F oven for 15 minutes, then reduce heat to 350°F and bake 35-45 minutes or until knife inserted into center of pie comes out clean.
8. Cool for 2 hours. Serve or refrigerate.