Makes 2 deep dish pies
2 cups warm whole milk 2 tsp cinnamon 1/2 tsp vanilla 1 Lg can of Pumpkin 6 eggs, beaten
1 ½ cups sugar 1/2 tsp ginger 1/2 tsp nutmeg
2 deep pie crusts ( I use frozen)
Thaw pie crusts according to directions
Preheat oven to 425 degrees
Combine wet ingredients in mixing bowl and mix until well-blended.
Combine dry ingredients and add to wet ones until well blended.
Place pie crust on cookie sheet
Pour filling into pie crust, if any spills on the edge of the crust, wipe it off so it doesn’t burn.
Cover edges of pie with foil.
Bake 15 minutes at 425 degrees, then remove foil and reduce heat to 350 degrees and bake for 40 - 50 minutes or until a knife inserted into the center comes out clean.
Cool on pie rack.
Serve with whipped cream.
