Thanksgiving is just not Thanksgiving without a traditional pumpkin pie and there is no pumpkin pie that can compare to my Grandmas Pumpkin Pie. This is a recipe that has been in the family for 4 generations. Because this recipe makes 2 pies I freeze half of it. I make one pie for Thanksgiving and save the filling for the second pie for Christmas.
1 1/2 Cups canned pumpkin puree
3/4 Cup sugar
1/4 tsp cinnamon
1/4 tsp salt
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
3 slightly beaten eggs
1 1/4 Cups milk
16oz can evaporated milk
Combine first 7 ingredients in a mixing bowl. Blend in eggs, milk and evaporated milk. Divide mixture evenly into 2 pie shells or 2 medium freezer bags. (You will need to defrost the pie filling if you have frozen it) Bake pies at 400 degrees F for 50 minutes or until a knife comes out clean. With any extra pie dough I like to use a cookie cutter to cut out leaf shapes to decorate the middle or an edge of the pie.
