4 eggs
1 can 29 oz Pumpkin
2 c. firmly packed brown sugar
2 T. Pumpkin Pie Spice Or (2 T Cinnamon, 1 t. Nutmeg, 1 t ginger and 1/2 t. cloves)
2 T flour
1 t. salt
3 1/2 cup (2-13-oz cans) evaporated milk
2 - 9 " pastry shells (unbaked)
Combine eggs and pumpkin. Blend in sugar, spice, flour and salt; mix well. Add milk, mix well. Pour into pastry shells Bake at 425 degrees 15 minutes. Reduce heat to 350 degrees and continue baking 35-40 minutes or until knife inserted near center comes out clean. Cool. Store in refrigerator. Two pies (8 servings each)
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