Ingredients for pumpkin pie:
3 C Pumpkin pulp
1.5 cups sugar or less, I usually use a blend of both brown and white
1 tsp salt
2.5 TBSP pumpkin pie spice
6 slightly beaten eggs
1 egg white mixed with a little water (add the extra yolk to the rest of the eggs)
2.5 c milk
2 6oz cans Evaporated (not condensed) milk
2 9-inch deep dish pie shells unbaked (you may have enough filling to fill a few small baking desert dishes as well.)
Set oven to 400 degrees
Using a pastry brush paint the edges of the pie crusts with the egg white, this will help keep them from getting too dark.
Combine all other ingredients and mix very thoroughly. Put pie crusts on a cookie sheet lined with foil to help minimize mess, set on oven rack and fill the pie crusts as full as possible. Carefully slide them into the oven. Bake for 50-60min. center will still look a bit liquidy. To know for sure insert a knife halfway between the crust and the center, it should come out clean.
Let pies cool completely before cutting. Serve with real whipped cream.
