- 16
Ingredients
- 1 1/2 cups brown sugar (dark or light)
- 3 1/2 tsp cinnamon
- 1/2 tsp ginger (I'm not a ginger fan--feel free to double this amount)
- 4 eggs
- 2 cans Libby's pure pumpkin
- 1 12oz can evaporated milk
- 1 14oz can condensed milk
- 2 unbaked pie crusts
Preparation
Step 1
*Preheat oven to 425.
* Sprinkle a little flour into your pie plates and then line with the crusts.
*In a medium size bowl (not your mixer) add the brown sugar, cinnamon, and ginger. Give it a light mix.
*In your large mixer bowl, add the eggs and beat for one minute.
*Add your sugar and spice mixture to the eggs.
*Mix thoroughly and then add your two cans of pumpkin.
*Mix.
*Pour in just the evaporated milk and mix together.
*With the mixer on low add the condensed milk.
*Make sure you scrape the sides and bottoms of the bowl.
*
Once everything is completely combined, pour into your pie crusts and bake at 425 for 20 minutes. Then reduce the heat to 350 and bake for another 50-60 minutes. When a toothpick inserted in the middle of the pies comes out clean, your pie is done. Cool completely and then cover with plastic wrap and refrigerate overnight.