This is the BEST pumpkin pie! I always make 2, but I just tweak it a little bit: For two, non deep-dish 9" pies, I double the recipe. For the cinnamon, ginger, and cloves, I substitute an equal amount of pumpkin pie spice. The last change I make is to use one 12 oz. can of evaporated milk and one 14 oz. can of Eagle Brand sweetened condensed milk, instead of two cans of evaporated in the doubled recipe. The crust I use is homemade, and it makes 2 9" pie crusts (Recipe #401353). I always make them the day before, I don't bother blind baking the crusts (though it probably wouldn't hurt), and I bake them on 375 degrees F the entire time for about 35-40 minutes (or until a knife inserted in the center comes out clean). I have found that if the temp. is 425 to start, the crusts brown too quickly (for us). This is the only recipe we enjoy around the holidays. Thanks for posting it!!
