Auntie Ruth's Pumpkin Pie

It is the weekend before Thanksgiving and it is really feeling like Fall today.  The day has been rainy and cold, but the perfect solution for that is warming the house by cooking and baking up a storm!  Yesterday I made a big pot of Pioneer Woman's Chili, her "perfect pie crust" recipe and a yummy dessert called Pumpkin Love.  

On this rainy afternoon I whipped up my pumpkin pies for Thursday's feast.  I've decided to share my own recipe with you ... shh! don't tell anyone!  Modified and adapted from the recipe on the Libby's pumpkin can.  


Auntie Ruth's Pumpkin Pie
(Makes 2 Pies)

1 cup Sugar
2 teaspoons Cinnamon
1 teaspoon Ginger
1 teaspoon Pumpkin Spice
1/2 teaspoon Cloves
4 Eggs
1 can (29 oz) Pumpkin
1 can Evaporated Milk (I used the reduced fat kind)
1 can Condensed Milk
2 unbaked Pie shells (I used this recipe)


Pre-heat oven to 425.  Mix dry ingredients in a small bowl.  In a large bowl beat the eggs then stir in the pumpkin, sugar mixture and   both cans of milk until combined.  Ladle the mixture into the pie crusts.  Bake in a 425 degree oven for 15 minutes then reduce the oven temperature to 350 and continue baking for 45 minutes.  Enjoy!