4 c. cooked & blended pumpkin
2 c. sugar
2 T. fresh finely grated ginger
1 t. grated nutmeg
1 T. cinnamon
1/4 t. ground cloves
1/2 t. vanilla
1/2 c. flour
1 can evaporated milk
2 uncooked pie crusts
Heat panggangan to 425*.
In a medium saucepan heat pumpkin, ginger, spices & flour. Once this reaches a boiling point, lower heat to medium & add vanilla.
In a small bowl, whisk eggs & milk together. Take 1 c. of pumpkin mixture & quickly incorporate into egg mixture, briskly mixing all the time so that the eggs don’t cook & curdle. Add egg mixture to pumpkin mixture in pan, whisking briskly to incorporate. Continue to heat & stir until just before mixture comes to a boil. Turn off heat & allow to cool for 15 minutes.
Pour into two uncooked pie crusts & bake at 425* for 10 minutes. Reduce heat to 350* & continue to cook for an additional 45-50 minutes.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com