Pumpkin Pie

Pumpkin Pie


1 1/2 cups sugar

1 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. cloves

1/4 tsp. allspice

1/4 tsp. nutmeg

1/4 tsp. mace

4 eggs

1 (29 oz.) can pure pumpkin

2 (12oz.) cans evaporated milk

2  unbaked  9-inch pie crusts

Preheat oven to 425 degrees.

Combine all the ingredients in a blender and blend until well combined. Pour equally between the two pie shells . Bake at 425 degrees for 15 minutes then lower temperature to 350 degrees and bake for about 40-50 minutes or until knife comes out clean when inserted in the center. Place on wire rack to cool.  Refrigerate if not serving right away.

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