Makes two 9in pies
Oven at 350ºF
75–80 minutes
3 eggs
1 lb can of pumpkin
1/2 cup light brown sugar (packed)
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
3/4 cup whole milk
1/2 cup heavy cream
2 9-inch uncooked pie crusts
whipped cream for serving
1. Preheat oven to 350º.
2. In a large bowl, beat eggs slightly, then add pumpkin, brown sugar, white sugar, spices, and sat and beat until blended. Slowly add milk and heavy cream.
3. Pour between both pie shells (you can get 2 slightly smaller pies or one regular pie and discard the extra). Bake for 60–70 minutes or until a knife inserted in the center comes out clean.
4. Cool on a cooling rack before serving.