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| 4 |
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Eggs, slightly beaten |
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| 29 oz |
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Pumpkin filling |
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| 1-1/2 cups |
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Sugar |
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| 1 tsp |
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Salt |
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| 2 tsp |
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Ground Cinnamon |
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| 1 tsp |
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Ground ginger |
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| 1/2 tsp |
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Ground cloves |
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| 2 cans |
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Evaporated milk |
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| 2 9" |
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Unbaked pie crusts with high fluted edge |
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| 1 |
Preheat oven to 425°. Combine filling ingredients in order given; divide evenly into pie shells. Bake 15 minutes. |
| 2 |
Reduce temperature to 350° and bake an additional 45 minutes or until knife inserted near center of piece comes out clean. Cool; garnish with whipped topping.
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| 3 |
If regular 9" frozen pie shells are substituted: fills 4 shells
Slightly thaw pie shells while combining other ingredients. Preheat cookie sheet while preheating over to 375. Bake 2 pies on cookie sheet 45 minutes or until pies test done as noted above. Repeat with remaining 2 pies. |
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| Recipe Source |
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Author: Libby |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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