1 large can pumpkin 29 oz 2 cans evaporated milk 4 eggs 1 ½ c sugar 1 tsp salt 4 tsp cinnamon 1 ½ tsp ginger 1 ½ tsp cloves 1 ½ tsp nutmeg 1 ½ tsp allspice (Pumpkin pie spice can be substituted for the spices- about 3–4 Tbsp)
Mix altogether and pour into two-pie crust. Bake 15 minutes at 425 and turn down to 350 for 50 minutes or till knife comes out clean.
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