Spicy Pumpkin Pie
(makes two 9-inch pies)
Preheat oven to 375 F
Ingredients:
1 - 30 ounce can of solid-packed pumpkin
(or 2 - 15 ounce cans of solid-packed pumpkin)
3 tablespoons pumpkin pie spice
1 teaspoon salt
5 large eggs, lightly beaten
2 - 12 ounce cans evaporated milk
2 pie crusts
Directions:
1. In mixer mix the pumpkin with the sugar, pumpkin pie spice, and salt.
2. Slowly add in the eggs.
3. Slowly add the evaporated milk until it is completely blended.
4. Refrigerate.
5. Prepare pie crusts.
a. Roll out dough.
b. trim dough to 1/2 inch, fold under and crimp.
c. Prick all over with a fork.
d. Repeat with 2nd crust.
e. Freeze for 30 minutes.
f. Preheat oven to 350F. Bake the shells for 10 minutes.
g. Let cool.
6. Pour the filling into the cooled shells. Bake for 45 - 50 minutes.
(The pies should not have a liquid center; they should move in one mass when lightly jiggled.)
